Crispy, Light, and Delightful
The Lebanese Cheese Fingers
Our Cheese Fingers in Lebanon are very light. We use filo pastry dough, and we make them with enough cheese to have delicious cheese fingers that are well balanced with dough and cheese.
We call them Raqaeq, and we love them so much that we can’t get enough of them. You will love them too! We make them for snacks, and eat them hot. Sometimes, we dip them in Salsa dip.
We use a white Cheese that is not salty. It is called Akkawi Cheese. If you cannot find it, or don’t have access to Lebanese supermarkets in your area, you can use a mild Feta Cheese. In that case, you have to soak it several times in fresh water to remove the excess of salt.
I am very happy to share this recipe with you! And you know the good news? You can make as much as you want and store part of them in the freezer.
They can last for 2-3 months. You will only need then to deep-fry them right out of the freezer.
Ready? Let’s head to the kitchen!
Cheese Fingers ~ Kids' Cuisine
- 6 square sheets Filo Dough
- 125 gr Akkawi Cheese (Shredded) or Mild Feta Cheese, soaked several times in water, and drained
- 1/4 tsp Ground Black Pepper
- 2 tbsps Fresh Parsley chopped finely
- 1 tbsp Flour
- Vegetable Oil to deep-fry
In a bowl, mix well the shredded cheese with the chopped parsley, and the pepper. Mix until you get a homogeneous mixture.
PREPARING FOR THE ROLLING
Place a baking sheet on a large plate where you will place the cheese fingers as you roll them.
In a small bowl, mix the flour with some water to get make a paste. This paste will work as a glu to secure the dough when we roll it.
PREPARING THE CHEESE FINGERS
On your cutting board, arrange one square dough in a diamond shape (an angle facing you).
At the center of the dough, spread 1 tablespoon of the cheese mixture horizontally. Spread it downward.
Grab the horizontal angles with your fingers, and fold them over the cheese.
Grab the angle facing you, and roll it over. Halt at about 1 inch of the end.
Deep the tip of your finger on the flour paste. Gently sweep that 1 inch edge, and close it over, securing the roll.
Place it on the plate with the closing tip face down.
Repeat the process for all the dough sheets, forming your Cheese Fingers in preparation to fry them.
Preheat the oil.
Cover a tray (or a large serving plate) with two sheets of kitchen towel paper. Set aside.
Grab one cheese roll, and very carefully dip the extremity in the oil, and release it. Do the same for each roll. We are going to fry few at a time. Leave space between the rolls so they get to fry well on the sides.
Deep-fry to crispy light golden. 1 1/2 minute for each side. This should take all in all about 3 minutes each batch.
Once nicely light gold, remove them on a sieve then straight on the kitchen paper-towels. Dab them gently to soak off the excess of oil.
Now, deep-fry the 2nd batch of cheese rolls the same way. While waiting, remove the first batch from the tray and into a serving plate. Change the oil-soaked paper-towels.
Once all your cheese fingers are done, arrange them on a serving plate, and serve hot.
These delicious Cheese Fingers are great consumed as is, or with a dip of tomato salsa dressing.