Randy Chandler
Syrian cheese is a versatile food that can be served in a variety of ways. One of the most popular Syrian cheeses is Jibneh, a fresh cheese with a salty, fruity character that goes well with both sweet and savoury dishes. It is commonly served with pita bread and cucumbers, or with jam made from apricot or fig. Another popular Syrian cheese is the Akkawi, a white cheese with a rich and subtle flavour. It is often used in dishes such as Manakish (a flatbread topped with cheese, seeds and oil) and Kunafa (a dessert made from shredded phyllo dough, stretchy cheese and cane sugar syrup). Syrian string cheese is another well-known variety, made by melting and seasoning raw mozzarella, and then hand-pulling it to create a stringy texture. It is often served as a side dish alongside Middle Eastern meals.
| Characteristics | Values |
|---|---|
| Type | String cheese, Ackawi, Baladi, Jibneh Arabieh, Jibneh mshallale, Nabulsi, Surke, Circassian, Adyghean, Turkoman |
| Texture | Smooth, buttery, soft, mozzarella-like density, long strings |
| Taste | Unique, savory, salty, nutty, fruity |
| Ingredients | Raw mozzarella, mahleb, caraway seeds, salt, cow's milk curds, Middle Eastern spices |
| Preparation | Melt, season, hand-pull, brine bath, twist, chill, string |
| Serving suggestions | Side dish, pita bread, chicken, lamb, cucumber, jam, apricot, fig, cold summer fruits |
| Storage | Refrigerator for up to one week, freezer for up to 3 months |
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What You'll Learn
How to serve Syrian String Cheese as a side dish
Syrian string cheese is a unique, flavorful, and smooth side dish that pairs well with Middle Eastern dishes. The cheese is made from raw curd mozzarella, seasoned with mahleb and black caraway seeds, and stretched by hand to achieve its signature stringy texture. To serve Syrian string cheese as a side dish, follow these steps:
Preparing the Cheese:
Start by melting the raw curd mozzarella in a microwave-safe plate for 60-90 seconds. Remove the melted cheese from the microwave and drain any excess liquid. Next, season the cheese with mahleb and black caraway seeds, blending it well. Return the seasoned cheese to the microwave and heat it again on medium heat for 90 seconds to 2 minutes until it melts into a blob.
Shaping the Cheese:
After seasoning and melting the cheese, it's time to shape it into strings. To do this, twist the curd to create two loops, and then place one loop on top of the other to form a single loop again. Stretch this loop with your hands, and when you can't stretch it any further, twist it again to make two new loops. Repeat this stretching and twisting process about 6 to 8 times, making the loops larger and thicker with each iteration. For the final twist, twist the curd in opposite directions until it forms a tight, single loop.
Cooling and Stringing:
Place the cheese loop into an ice water bath for at least 45 minutes to an hour to chill and set its shape. Once chilled, remove the cheese from the water and drain the excess liquid. To serve, simply untangle the cheese loop into a log and pull it apart into small strands. The more you string it, the better!
Serving Suggestions:
Syrian string cheese is delicious on its own as a side dish. However, you can also serve it with pita bread, chicken, or lamb. For a more sophisticated presentation, try it on hand-crafted crostini with a slight garlic flavor.
Syrian string cheese is a delightful and unusual addition to any meal, offering a tasty contrast to the main course with its savory notes and distinctive texture.
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How to serve Syrian Akkawi cheese with flatbread
Akkawi is a soft, unripened brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour. It is typically made from pasteurised cow's milk but can also be produced using goat or sheep's milk. It is widely popular across the Levant region, where it is traditionally eaten with soft flatbread during lunch and dinner.
To serve Syrian Akkawi cheese with flatbread, you can try making Cheese Manakish, a Levantine flatbread topped with a mixture of melty and flavourful cheese and then baked in the oven. Here is a recipe for you to try:
Ingredients
- 1 cup Akkawi cheese
- 1/2 tablespoon nigella seeds (optional)
- 1/2 cup lukewarm water
- Sugar
- Active dry yeast
- 1 1/2 cups flour
- Salt
- Oil
Method
- Combine 1/2 cup of lukewarm water, sugar, and active dry yeast in a small bowl. Mix well and let it sit for about 2-3 minutes until it becomes frothy.
- In a large mixing bowl, combine 1 1/2 cups of flour and salt. Then pour in the yeast mixture with the remainder of the water.
- With a utility whisk or a stand mixer, combine the mix well, then cover with plastic wrap and a kitchen towel, and let it sit for 10 minutes.
- Add the rest of the flour and oil to the mixture and then knead on a floured surface or in the mixing bowl for about 5-7 minutes until the dough is smooth and elastic.
- Rub the bowl and the dough with a few drops of oil, then cover it with a kitchen towel, and let the dough rest to rise in a warm place for about 30 minutes to 2 hours, or until doubled in size.
- Meanwhile, crumble the Akkawi cheese into a large bowl and cover with cold water to soak and help remove the salt. Drain the cheese and sprinkle with nigella seeds (optional).
- Punch down the dough and divide it into four equal-sized pieces. Place the dough back into the bowl and let it rest for an extra 30 minutes.
- Sprinkle the cheese over the dough. Transfer the dough to a cookie sheet or pizza stone and bake for 9-13 minutes or 20 minutes at 200°C, or until the crust is baked and the cheese is melted and browning lightly.
Cheese Manakish can be eaten on its own or with other Middle Eastern classics like fava beans, homemade labneh, homemade hummus, olives, pickled cauliflower, and pickled turnips on the side.
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How to serve Syrian Jibneh with pita bread and jam
Syrian Jibneh is a versatile cheese that can be served in a variety of ways. While it is not typically used for cooking in Syrian culture, it is often enjoyed as part of a simple dish, paired with pita bread and cucumbers, or jam made from apricots or figs.
Jibneh is a fresh cheese with a milky quality, a pronounced saltiness, and a medium-firm texture. Its key differentiating characteristic is its aromatization with mahleb—a Middle Eastern spice made from ground cherry stones, lending the cheese a fruity and nutty flavour.
To serve Jibneh with pita bread and jam, you can follow these steps:
Preparing the Pita Bread
Syrian pita bread can be made from scratch, with recipes typically involving combining water and yeast, and letting the mixture stand until foamy. Then, using a lightly floured pizza peel, place rounds of dough onto a hot pizza stone and bake for about 5 minutes, until the pitas puff up. Serve the pita bread hot, or wrap it in foil to keep it warm.
Preparing the Jibneh
Jibneh can be enjoyed in its original form, or it can be melted, especially on toasted bread, to add a different flavour profile. To melt the Jibneh, simply place it on a microwave-safe plate and heat it until the cheese has melted. You can also try baking it in the oven, alongside the pita bread.
Assembling the Dish
Once you have prepared the pita bread and Jibneh, it's time to assemble the dish. Spread the melted Jibneh on the warm pita bread, and top it with your choice of jam, such as apricot or fig jam. If desired, you can also add some fresh cucumber slices or cold summer fruits like watermelon and cantaloupe for a refreshing touch.
Enjoy your delicious Syrian Jibneh with pita bread and jam!
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How to serve Syrian Surke as a starter
Syrian Surke, also known as Sorke or Shanklish, is a matured cheese made with spices and generally presented as balls covered in za'atar, chilli powder, or other dry herbs such as thyme, oregano, and garlic. It is a common meze dish and is most often served as a starter with tomato, onion, and olive oil in a dish called Shʿifurah, sometimes accompanied by araq.
To make Surke, spices such as aniseed and chilli are mixed in before the cheese is formed into balls. Spicy Surke is often covered in chilli, particularly in Syria, giving it a red appearance. Surke from the Syrian coastal plain around Tartus and the adjoining northern Lebanese region of Akkar is considered especially delectable. This variety tends to be hard, with a strong flavour and near-white colour.
To serve Surke as a starter, prepare a dish of finely chopped tomatoes, onions, and olive oil, with optional araq. The tomatoes should be ripe and freshly chopped, while the onions should be finely diced to balance out the strong flavour of the Surke. The olive oil should be of good quality and flow freely over the other ingredients. The Surke balls can be placed on top of this mixture or arranged on a separate plate. As a final touch, a sprinkle of za'atar or chilli powder on the cheese can add a burst of flavour and a vibrant colour contrast.
Surke can also be served in a variety of other ways as a starter. It can be offered with pita bread, crackers, or fresh bread, allowing guests to spread the cheese as they please. It can also be paired with other Syrian cheeses, cold meats, or olives for a more substantial platter. Presenting Surke in this manner provides a delightful sensory experience, combining the aromas of the spices with the visual appeal of the cheese and its accompanying dishes.
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How to serve Syrian Baladi as a spread
Syrian Baladi is a soft white cheese with a creamy texture and a mild yet rich flavour. It is traditionally made with a mixture of goat, cow, and sheep's milk, and it is not pasteurized or cultured. This means that the cheese has a high moisture content and a limited shelf life of only about three days.
To serve Syrian Baladi as a spread, simply spread the cheese on fresh bread or crackers. It is typically eaten as a breakfast or snack, but it can also be enjoyed at any time of the day. The cheese is soft and spreadable, so it is easy to use as a spread on a variety of breads and crackers.
When choosing bread to serve with Syrian Baladi, look for fresh, soft varieties such as pita bread or flatbread. These types of bread will complement the softness of the cheese. If you prefer a more crisp and crunchy texture, you can also serve the cheese with crackers.
In terms of toppings or accompaniments, Syrian Baladi is delicious on its own, but you can also experiment with adding fresh herbs, such as parsley or mint, or a drizzle of olive oil. You could also try spreading the cheese on bread and then topping it with vegetables such as sliced cucumbers, tomatoes, or onions.
Syrian Baladi is a versatile and delicious cheese that can be enjoyed in a variety of ways. When served as a spread, it is a simple yet satisfying option for breakfast, snacks, or any meal.
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Frequently asked questions
Syrian String Cheese is a Middle Eastern side dish made with raw mozzarella, seasoned with mahleb and black caraway seeds, and stretched by hand to achieve maximum stringiness.
To make Syrian String Cheese, melt raw mozzarella cheese and season it with mahleb and black caraway seeds. Then, stretch the cheese by hand to create long strings. Finally, bathe the cheese in salt water overnight to soften it and enhance its flavour.
Syrian String Cheese can be served on its own as a side dish or with pita bread, chicken, or lamb. It goes well with Middle Eastern dishes such as lamb kibbeh.
Ackawi, also called akawi, akkawi, and akawieh, is a white cheese with a rich and subtle flavour. It is commonly made using pasteurized cow's milk but can also be made with goat or sheep's milk.
Jibneh is a type of Syrian cheese that is a cross between mozzarella, feta, and halloumi. It is aromatized with mahleb, a Middle Eastern spice made from ground cherry stones, giving it a fruity and nutty flavour. Jibneh can be served in a variety of ways, including with pita bread, cucumbers, jam, or cold summer fruits.
