Go Back
–+ servings
No ratings yet

Lebanese Cheese Rolls (Rekakat)

Simply a wonton wrapper filled with fresh feta, mint, dill, and cilantro, these Lebanese Cheese Rolls, or rekakat, are delicious and incredibly easy to make.
Prep Time15 minutes
Frying Time30 minutes
Total Time45 minutes
Servings: 20 rekakat
Print Recipe

Ingredients

For the filling:

  • 8 oz fresh feta, crumbled
  • 1 tsp garlic, minced
  • 2 Tbsp mint, minced
  • 1 Tbsp fresh dill, minced
  • 1 Tbsp cilantro, minced
  • 1 Tbps olive oil
  • 1 tsp lime juice
  • ¼ tsp sea salt
  • ¼ tsp garlic powder

Everything else:

  • Wonton wrappers, 20 small, or 7-10 large; I prefer making these with the smaller wonton wrappers
  • 48 oz canola oil

Instructions

Make the filling

  • Crumble the feta into a small mixing bowl. Add the minced mint, dill, cilantro, and garlic. Mix until combined. Now add the salt, garlic powder, olive oil, and lime juice. Mix again until completely incorporated.
  • Let the filling sit for five minutes. This gives the flavors a chance to mesh together.

Prepare to fry the rekakat

  • While the filling sits, get your wonton wrappers out of the refrigerator.
  • Now is also a good time to pour the oil into a large soup pot for frying. But don’t turn the heat on under the pot just yet.

Compile the rekakat

  • After the filling sits for five minutes, you can fold the rekakat. Follow my pictures above for a visual guide, but all we’re doing is folding the rekakat like little burritos.
  • Place 1-1 ½ tsp of the cheese filling right down the middle of a wonton wrapper. (Use about 2 Tbsp filling for a large wonton wrapper.) Fold the two shorter edges of the wrapper over the filling. Now fold one longer side of the wonton wrapper over the filling, followed by the second longer side.
  • Seal the edges of the rekakat with water.
  • Repeat with as many wonton wrappers as you have filling for.

Fry the rekakat

  • Turn the heat to high under the soup pot with the oil. Let the oil heat until it looks like the oil is separating on top, about 3-4 minutes. Now turn the heat down to medium.
  • If using the smaller size of wonton wrappers—which I recommend—place 2-3 rekakat into your fryer skimmer. If using large wonton wrappers, fry 1-2 rekakat at a time.
  • Lower the rekakat into the hot oil, and fry for 30 seconds to 1 minute, until the rekakat turns slightly golden brown. If the rekakat join together in the pot, gently use your fryer skimmer to push them apart.
  • After 30 seconds to 1 minute, use your fryer skimmer to carefully remove the rekakat from the hot oil.
  • Place the rekakat on a plate or baking sheet lined with a paper towel to remove excess oil.
  • Repeat the frying process with all the rekakat.

Serve and enjoy!

  • Serve rekakat with my tahini sauce as an appetizer, or make it a meal with some greens, fried chickpeas, baked tofu, and rice.
  • Enjoy!

Notes

These rekakat cheese rolls are vegetarian.
My tahini sauce pairs great with these rekakat.