Vegan Rkakat Jebneh (Cheese Rolls)
Whether as a finger food, an appetizer or a side dish, Rkakat Jebneh are always a hit!
Preparation time: 15 mins
Difficulty: Very Easy
Extra Tips
For a Gluten Free Version, Replace the triangle pastry sheets with Rice paper.
Ingredients
– Rkakat/Rolls triangle pastry sheets
- Olive Oil
– Water
For the stuffing:
Option 1:
– 200grs of Ada’s Vegan Mozzarella
– Chopped mint leaves
– Salt
– Hot Water
Option 2:
– 200grs of Ada’s Vegan Brie
– White Wine
– Salt
– Black Pepper
– Hot Water
Option 3:
– 200grs of Ada’s Vegan Cheddar
– Chopped Jalapeños
– Hot Water
Recipe
1- Take Ada’s Vegan Mozzarella/Brie/Cheddar out of the fridge an hour in advance.
2- In a pot, put Ada’s Vegan Mozzarella/Brie/Cheddar and with a fork mash it to make it softer.
3- Start adding hot water (and wine for Ada’s Vegan Brie) in small doses while combining with the fork.
4- In total, you need to add half a cup of water for 200grs of Ada’s Vegan Mozzarella or Cheddar, and half a cup of liquid (water and wine) for 200grs of Ada’s Vegan Brie.
5- Once the mixture is smooth, add the chopped mint and salt for Ada’s Vegan Mozzarella, the Chopped Jalapeños for Ada’s Vegan Cheddar, and a pinch of black pepper and salt for Ada’s Vegan Brie.
6- Take one triangular sheet of dough and place 1 tablespoon of the Vegan Cheese Mixture at 2 cm from the base.
7- Fold the base of the sheet over the Vegan Cheese mixture, then fold in the two sides and roll up.
8- Repeat for the remaining cheese mixture.
9- Brush the Rkakat with some olive oil and place them on a tray in a preheated oven until they’re gold and crispy.
You can also deep fry the Rkakat you made with olive oil until they’re gold and crispy then place them on absorbent paper.
10- Serve hot.
Extra Tips
For a Gluten Free Version, Replace the triangle pastry sheets with Rice paper.
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