A breakfast favorite in Saudi Arabia, rakakat are made by wrapping kashar, a Turkish semi-hard cheese, and parsley in thin yufka pastry sheets, then air-frying the rolls. They absorb much less oil than deep-fried rolls and are served hot as part of a breakfast spread.
Mix the grated kashar cheese with the finely chopped parsley.
Fold the yufka sheets into triangles and add some filling. Make a paste with flour and water to seal the edges, then roll them up tightly.
Brush the rolls lightly with olive oil and arrange them in a single layer in the air fryer basket. Turn them occasionally and cook until golden and crisp.
Seal the edges of the rolls well with the flour-and-water paste; otherwise, the air fryer’s airflow may force the cheese out. Apply the paste generously. Allergen: contains wheat (gluten) and milk (kashar cheese).
Airfryer'da yaptığım en çıtır rulo oldu, içindeki kaşar tam kıvamında eridi, kahvaltı soframa yerleşti.
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