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Hot and spicy Labneh rolls

Recipe from: 1 July 2013

Ingredients 9
Servings 12
Time 00:20


  • 8
    sheets phyllo pastry
  • 125
    butter - melted
  • 125
    Fairview Labneh with Zahatar
  • 15
    harissa paste
  • 4
    spring onions - chopped
  • 125
    black pitted olives
  • 1
    red chilli - finely chopped
  • 1
    egg white
  • Vegetable oil for frying


Divide the phyllo in two heaps of 4 sheets.

Butter each layer as you stack them on each other. You will now have two stacks of 4 sheets in front of you.

Cut each stack down the middle and then each half in 3 rectangles. You should have 12 rectangles in front of you.

Mix the labneh with the harissa paste. Place a teaspoon of the Fairview Labneh on the short end of each rectangle.

Top with a little chopped spring onion, a little chopped chili and a pitted olive  or two.

Roll the phyllo rectangles into cigars and brush the end of the phyllo with egg white to make sure the cigar does not open during baking process.  Repeat with all the phyllo rectangles. 

At this point you can keep the cigars in the fridge until needed.

Heat the oil  and when the oil is hot, fry the cigars until golden brown.

Serve with a relish or chutney of your choice.

Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.

Read more on: cheese  |  recipes

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