{"id":22511,"date":"2022-05-05T12:00:00","date_gmt":"2022-05-05T10:00:00","guid":{"rendered":"https:\/\/bistrobadia.de\/rekak-kaeseroellchen\/"},"modified":"2024-01-18T11:00:08","modified_gmt":"2024-01-18T10:00:08","slug":"rekak-cheese-rolls","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/rekak-cheese-rolls\/","title":{"rendered":"Rekak – Crispy Filo Cheese Rolls"},"content":{"rendered":"\n

I’ve been running this blog for almost six years and it’s only now that I’ve come up with the idea of bringing this classic to the people: Rekak! These hyper-crispy cheese rolls made from wafer-thin filo dough are perfect for any mezze<\/a> or snack.<\/p>\n\n\n\n

Layers for the crunch<\/h2>\n\n\n\n

With one bite into one of these cheese rolls, called rekak or rekakat, you will make your surroundings tremble for a short time, the crunch is so loud! To make it as crunchy as possible, many layers of filo dough are needed. If you can’t find filo or yufka dough, look for a classic dough for strudel. It works with that too.<\/p>\n\n\n\n

I take a large rectangle of filo pastry and cut long strips from it. For the spicy filling, all you need is delicious white cheese (feta, shepherd’s or Lebanese Akawi cheese), chopped parsley and optionally some za’atar and\/or lemon zest. The whole thing is then rolled up nicely, creating lots of super thin layers of batter that get really crispy when deep fried. I love to eat the first cheese roll right away – and of course I burn my tongue. How could it be any different? So please be a little more patient than me.<\/p>\n\n\n\n

Rekak: More than a crispy appetiser<\/h2>\n\n\n\n

As mentioned at the beginning, the filo cheese rolls go perfectly with any mezze. They make a perfect accompaniment to hummus<\/a>, baba ghanoush<\/a>, tabouleh<\/a> and makali<\/a> on a table packed with Lebanese delicacies. Personally, though, I can really get my fill of these things – crispy cheese poppets, a little labneh<\/a> and I’m in seventh heaven.<\/p>\n\n\n\n

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Recipe for Rekak<\/h2>\n\n\n
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