Here’s a recipe for Crispy Cheese Rolls with Black Seeds — a savory, flaky treat that’s perfect as an appetizer or snack. These rolls are often made with phyllo dough (or spring roll wrappers) and are packed with gooey cheese and topped with black seeds (nigella seeds) for extra flavor and aroma.
🧀 Crispy Cheese Rolls with Black Seeds
📝 Ingredients:
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8–10 sheets phyllo dough (or spring roll wrappers)
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1½ cups cheese, shredded (feta, mozzarella, or a mix of both work well)
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2 tbsp cream cheese (optional, for creaminess)
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1 tbsp chopped parsley (optional, for freshness)
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1 egg white (for sealing)
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2 tbsp butter, melted (or olive oil)
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1 tsp black seeds (nigella seeds)
🧂 Optional Seasonings:
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Pinch of black pepper
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Pinch of chili flakes (if you like it spicy)
🔧 Instructions:
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Prep the Filling:
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In a bowl, mix the shredded cheese(s), cream cheese, chopped parsley, and optional seasonings.
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Prepare the Dough:
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If using phyllo dough, keep it covered with a damp towel to prevent drying out.
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Take one sheet, cut it into 2–3 strips depending on size.
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Fill and Roll:
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Place a small spoonful of the cheese mixture at one end of the strip.
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Fold the sides in and roll tightly like a cigar or spring roll.
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Seal the end with a bit of egg white.
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Brush and Top:
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Place the rolls seam-side down on a baking sheet.
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Brush with melted butter or olive oil.
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Sprinkle black seeds (nigella seeds) on top.
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Bake or Fry:
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Bake: Preheat oven to 375°F (190°C) and bake for 15–20 minutes until golden and crispy.
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Fry: Heat oil and fry until golden on all sides, then drain on paper towels.
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Serve:
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Serve warm with yogurt dip, chili sauce, or mint tea.
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💡 Tips:
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Freeze Ahead: You can freeze the unbaked rolls and bake them straight from frozen — just add a few extra minutes to the baking time.
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Cheese Variations: Halloumi, akawi, or a mix of Arabic white cheeses can give a more traditional Middle Eastern flavor.