Lebanese Cheese Rolls Recipe

Cheese rolls are nothing new to the appetizer world, but what distinguishes the Lebanese version is the type of cheese and dough used.

25mins | Serves 12 | Medium

CALORIES: 122 KCAL

Ingredients

6 sheets Phyllo Dough
1 cup Akawi
2 tb. Parsley
.25 tsp. Black Pepper
1 tsp. All-Purpose Flour
Vegetable Oil
Water

Instructions

1. Shred the akawi cheese and place in a medium bowl. Add the chopped parsley and black pepper and mix well.
2. Have a large plate or baking sheet set aside.
3. Mix the teaspoon of flour with a little bit of water to make a paste to use as your glue.
4. Cut the phyllo dough in half and turn it so a pointy side is facing you. Spread 1 tablespoon of the cheese filling on top. Fold sides in first, then the bottom over.
5. Using your fingers, dab a little of the ‘glue’ on the triangle bottom and fold the rest of the roll. Repeat until you run out of filling.
6. Transfer the cheese roll onto the plate seam side down. If you are not frying immediately, freeze them for about 30 minutes and transfer to a freezer-safe storage bag. They last a few months frozen and make a great easy snack when your short on time!
7. Heat up the vegetable oil and drop about 4-5 at a time. Fry until golden, about 3 minutes.
8. Drain on a paper towel lined plate. Serve hot.

Nutrition

Calories: 122kcal | Carbohydrates: 5g | Protein: 4.7g | Fat: 10.6g | Saturated Fat: 3.8g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 1.3g | Cholesterol: 16.7mg | Sodium: 166.2mg | Potassium: 10.5mg | Fiber: 0.2g | Vitamin A: 185IU | Vitamin C: 1.2mg | Calcium: 135mg | Iron: 0.3mg

From Simply Lebanese