Cheese Rekakat Recipe

Prepare cheeses

If using akkawi that is salty, soak pieces in several changes of cold water for 2–4 hours (or refrigerate in water overnight), changing water once or twice, then drain and pat dry. Crumble or grate halloumi, crumble feta and akkawi, and shred mozzarella.

Combine the halloumi, feta, akkawi and mozzarella in a mixing bowl. Add nigella seeds, chopped parsley, and black pepper. Mix thoroughly so the four cheeses are evenly distributed. Taste a small pinch and adjust pepper; do not add salt unless cheeses were fully desalted.

If the mixture seems very wet, press it in a sieve or line with paper towels to remove a little moisture so the filling holds together better when wrapped.

Set a work surface and keep the phyllo covered with a lightly damp towel to prevent drying. Preheat the oven to 200°F (optional) or keep a warm place to hold wrapped rekakat while assembling.

Brush one phyllo sheet lightly with melted butter. Fold the sheet in half lengthwise to form a long strip approximately 3–4 inches wide (for smaller triangles) or 4–5 inches for larger ones. Brush the top of the folded strip with butter again.

Place about 2 tablespoons of the cheese mixture near one end of the strip, leaving a small triangular space at the corner for folding. Do not overfill — the cheese will melt and expand.

Fold into triangles: fold the corner over the filling to form a triangle, then continue folding the triangle along the strip (like folding a flag) until you reach the end. Seal the final edge with a thin paste made by mixing the 1 tsp flour and 1 tbsp cold water (paste should be like glue). Use the paste on the inside edges to help seal. Repeat with remaining phyllo and filling to make 8 rekakat.

Brush each assembled rekakat lightly on all exposed phyllo surfaces with melted butter—this promotes browning and crispy layers.

Pour oil into a deep, heavy skillet or pot to a depth of about 1 to 1.5 inches (2.5–4 cm). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small flake of phyllo into the oil — it should sizzle and turn golden in about 30–40 seconds.

Fry rekakat in small batches (2–3 at a time depending on pan size) so they have room and the oil temperature doesn't drop. Fry for 1.5–2.5 minutes per side, turning gently with tongs, until evenly golden brown and crisp. Avoid overcrowding.

Use a slotted spoon or tongs to remove the rekakat and drain on a wire rack set over a baking sheet or on paper towels for a minute to remove excess oil. Keep warm on the rack in the low oven if desired while frying remaining batches.

Arrange rekakat on a serving platter. Sprinkle lightly with sumac if using and serve immediately with lemon wedges on the side for squeezing over the warm cheese pastries.

Serve hot bites immediately for best texture — crispy phyllo and gooey melted cheeses inside.