Rakaek Jibne

Rakaek Jibne Recipe - Vegetarian Lebanese Dish with Filo and Cheese

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Rakaek Jibne is a delicious Middle Eastern dish made with filo pastry and a savory cheese filling. These crispy pastries are perfect for a snack or appetizer.

History

Rakaek Jibne has been a popular dish in Middle Eastern cuisine for many years. It is often served during special occasions and celebrations.

Ingredients

8 sheets of filo pastry
12 oz (340 g) of grated white cheese (alikawi altishiki)
0.5 cup of finely chopped fresh parsley
0.25 cup of grated mozzarella cheese
1 beaten egg with a dash of white pepper
1 cup of vegetable oil for frying

How to prepare

Soak the white cheese in water overnight.
Occasionally change the water.
Drain the cheese.
Spread the filo pastries.
Cut the pastries in half.
Place the semi-circles of pastry on top of each other.
Cut the stacked pastries in half to form triangles.
For the filling, mix all ingredients except the vegetable oil.
Place some of the filling in the center of the smooth side of the filo pastries.
Fold the sides and roll neatly. Brush the side with a mixture of flour dissolved in 0.25 cup of water to seal.
Fry the pastries in hot oil until golden.
Serve the pastries hot with main dishes.

Variations

Add chopped nuts or dried fruits to the filling for a sweet and savory twist.
Use different types of cheese for the filling, such as feta or mozzarella.

Cooking Tips & Tricks

Make sure to drain the white cheese well to remove excess water.

- Be careful when frying the pastries, as they can cook quickly.

- Serve the pastries hot for the best flavor and texture.

Serving Suggestions

Rakaek Jibne can be served as a snack or appetizer with a side of fresh vegetables or a dipping sauce.

Cooking Techniques

Frying

Ingredient Substitutions

You can use different types of cheese for the filling, depending on your preference.

- If you don't have filo pastry, you can use puff pastry as a substitute.

Make Ahead Tips

You can prepare the filling ahead of time and assemble the pastries just before frying.

Presentation Ideas

Serve Rakaek Jibne on a platter with a sprinkle of parsley for a beautiful presentation.

Pairing Recommendations

Rakaek Jibne pairs well with a fresh salad or a bowl of soup.

Storage and Reheating Instructions

Store any leftover pastries in an airtight container in the refrigerator. Reheat in the oven or toaster oven until crispy.

Nutrition Information

Calories per serving

Each serving of Rakaek Jibne contains approximately 250 calories.

Carbohydrates

Each serving of Rakaek Jibne contains approximately 20 grams of carbohydrates.

Fats

Each serving of Rakaek Jibne contains approximately 15 grams of fats.

Proteins

Each serving of Rakaek Jibne contains approximately 10 grams of proteins.

Vitamins and minerals

Rakaek Jibne is a good source of calcium and vitamin A.

Alergens

Rakaek Jibne contains dairy and gluten.

Summary

Rakaek Jibne is a tasty dish that is relatively high in fats and carbohydrates, but also provides a good amount of protein.

Summary

Rakaek Jibne is a delicious Middle Eastern dish that is perfect for snacking or as an appetizer. With a crispy filo pastry and a savory cheese filling, these pastries are sure to be a hit at your next gathering.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I had decided to take a trip to visit my dear friend, Farida, in her cozy little village on the outskirts of the city. Farida was known for her delicious homemade meals, and I always looked forward to tasting her latest creations.

As I arrived at her house, the aroma of spices and herbs filled the air, welcoming me inside. Farida greeted me with a warm hug and a bright smile, leading me to her kitchen where she was busy preparing lunch. Curious to see what she was making, I peeked over her shoulder as she expertly rolled out dough and filled it with a mixture of cheese, herbs, and spices.

"What are you making, Farida?" I asked, my mouth already watering at the sight of the savory treats.

"These are Rakaek Jibne, a traditional dish from my homeland," she explained, her eyes sparkling with pride. "They are cheese-filled pastries that are fried to perfection. Would you like to learn how to make them?"

I eagerly nodded, excited at the prospect of adding a new recipe to my collection. Farida graciously guided me through the process, showing me how to knead the dough until it was soft and pliable, and how to roll it out into thin circles. She then taught me how to fill the dough with a mixture of creamy cheese, fresh herbs, and a touch of spicy pepper.

As we worked together in the kitchen, Farida shared stories of her childhood and the memories she had of making Rakaek Jibne with her own grandmother. I listened intently, soaking up every detail and savoring the connection between food and family that transcended time and distance.

After the pastries were filled and sealed, Farida showed me how to fry them in a hot pan until they were golden brown and crispy. The sizzling sound of the oil and the irresistible smell of the cooking cheese made my stomach growl in anticipation.

Finally, the Rakaek Jibne were ready, and Farida plated them with a sprinkle of fresh herbs and a squeeze of lemon juice. We sat down at her table and savored the delicious pastries, their flavors bursting with each bite. The combination of tangy cheese, fragrant herbs, and crispy dough was a symphony for the taste buds, and I knew that this recipe would become a favorite in my own kitchen.

As I bid farewell to Farida that evening, she handed me a handwritten copy of the recipe for Rakaek Jibne, complete with detailed instructions and a list of ingredients. I thanked her profusely, promising to make the dish for my own family and friends.

Over the years, I have made Rakaek Jibne countless times, each batch a tribute to the friendship and culinary wisdom of my dear friend, Farida. I have shared the recipe with loved ones and passed it down to future generations, ensuring that this traditional dish will continue to be enjoyed for years to come.

Whenever I make Rakaek Jibne, I am transported back to that sunny day in Farida's kitchen, surrounded by the comforting scents and sounds of home. And as I take a bite of the crispy, cheesy pastry, I am reminded of the power of food to connect us to our past, our loved ones, and the rich tapestry of flavors that make life so delicious.