Hot appetizers · The home kitchen
Cheese Rolls
Crisp pastry and a warm cheese center make these rolls an inviting hot mezze. Mozzarella provides a gentle stretch, while feta brings a little salt and tang. Parsley keeps the filling fresh, and tightly sealed wrappers help the cheese stay inside as the rolls become golden in the frying oil. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Cheese Rolls recipe
- Serves
- 6
- Prep
- 25 min
- Cook
- 15 min
- Rest / chill
- 0 min
- Total
- 40 min
Ingredients
- 12 spring-roll wrappers, approximately 20 cm square
- 200 g low-moisture mozzarella, grated
- 100 g feta, crumbled
- 20 g parsley, chopped
- 1/4 tsp black pepper
- 15 g flour
- 20 ml water
- 750 ml neutral oil for frying
Method
Mix mozzarella, feta, parsley and pepper. Stir flour and water into a thick sealing paste.
Place a wrapper with a corner toward you. Add one-twelfth of filling near the lower corner, fold over, fold sides inward and roll tightly. Seal final corner with paste. Repeat.
Heat oil 4 cm deep to 175°C/350°F. Fry rolls in small batches for 2–3 minutes, turning, until golden. Drain on a rack and cool 2 minutes before eating.
Make it your own.
- Use low-moisture cheese to reduce leaks.
- Keep unused wrappers covered with a barely damp towel.