Patrick Oconnell
Ackawi (also spelled Akawi, Akkawi, or Akawieh) is a Middle Eastern cheese named after the Palestinian city of Akka (Acre, present-day Israel). It is a soft, mildly salty, brined cheese with a spongy texture that resists melting when fried. Akawi is commonly used in Middle Eastern dishes such as manakeesh, sambusek, and kunafa, and can also be used to top salads, sandwiches, and pizzas. When using Akawi in cooking, it is best to grate it first to ensure it melts quickly and evenly. To desalinate the cheese, it should be soaked in clear water for at least two hours, which will make it softer and less firm.
| Characteristics | Values |
|---|---|
| Origin | Named after the Palestinian city of Akka (Acre, present-day Israel) |
| Texture | Soft, mildly salty, semi-soft, slightly spongy, moist, similar to mozzarella, feta or mizithra |
| Taste | Mild, slightly salty, tangy, delicate, strong |
| Colour | White, light yellow |
| Type of Milk | Sheep's or goat's milk |
| Nutrition | Rich in protein, calcium, vitamins A, B2, and B12, zinc, iron |
| Uses | Eaten with flatbread, used in manakish, sambusak, kunafa, salads, sandwiches, pizzas, pastas, sauces, dips, baking, snacks, table cheese |
| Soaking Time | Minimum 2 hours to desalinate |
| Storage | Can be stored for up to a year, several months in brine |
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What You'll Learn
Soak in water to desalinate
Akawi cheese is a white, semi-soft cheese from the Middle East with a mildly salty flavour. It is often used in Middle Eastern dishes and is made from cow's milk or a combination of cow and goat's milk. It is aged in a brine solution before being sold, and its texture can be compared to mozzarella, feta, or mizithra as it does not melt easily.
If you find the cheese too salty, you can desalinate it by soaking it in fresh water for at least two hours or even overnight. The exact amount of time will depend on how salty the cheese is and how much brine you want to remove. You can taste the cheese periodically to see if it has reached the desired level of saltiness.
Note that desalinating the cheese will change its flavour and texture, so it may not taste the same as it did before. The cheese may become less salty, but it may also become softer and less firm. You may want to experiment with different soaking times to find the right balance of saltiness and texture that you prefer.
Once the cheese has been soaked in fresh water for long enough, you can remove it from the water and use it as you would a standard mozzarella. It will be a little more springy and slightly nutty.
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Use in Manakish
Manakish, also known as mana'ish, is a popular savoury flatbread that is often eaten for breakfast, as a snack, or during celebrations. It is a traditional Middle Eastern flatbread that is popular street food in Lebanon and other countries in the region.
Akawi cheese is the traditional cheese used for Manakish in Lebanon. It is a mild, soft, white cheese that can be found in Middle Eastern markets. It is often sold in a jar with brine. The cheese is soaked in cold water for at least 30 minutes to remove some of the salt. It is then shredded using a large box grater. The shredded Akawi cheese is then combined with shredded mozzarella cheese.
To make the Manakish dough, yeast is mixed with warm water and set aside for a few minutes until it becomes frothy. Flour, salt, and sugar are mixed in a large bowl. The yeast mixture is then added to the dry ingredients and combined. Olive oil is added, and the mixture is kneaded until it forms a smooth and elastic dough. The dough is then placed in an oiled bowl, covered, and left to rise in a warm place for 1 to 2 hours, or until doubled in size.
After the dough has risen, it is divided into equal-sized pieces and rolled out on a floured surface to a thickness of about 6 inches in diameter. The dough is then transferred to a cookie sheet or pizza stone. The shredded cheese mixture is sprinkled over the dough, and nigella seeds are sprinkled on top. The Manakish is then baked in the oven at 425 degrees Fahrenheit for 10 to 15 minutes, or until the crust is baked and the cheese is melted.
The Manakish can be served warm or at room temperature. It can be served with olives, labneh, freshly sliced tomatoes, cucumbers, and mint. It can also be customised with various cheeses and toppings, such as meat or vegetables.
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Pair with flatbread
Ackawi, also spelled Akawi, Akkawi, or Akawieh, is a Middle Eastern cheese named after the Palestinian city of Akka (Acre, present-day Israel). It is a soft, mildly salty, brined cheese that is popular in the Levant and often eaten with flatbread. It resists melting when fried, making it an ideal cheese to pair with flatbread.
When using Ackawi cheese with flatbread, it is best to grate it first, which will help ensure that the cheese melts quickly and evenly. You can also rub the outside of the cheesecloth with 1-2 tablespoons of salt before weighting and resting the cheese to make it saltier. If you want to reduce the saltiness, you can soak the cheese in clear water for at least two hours to desalinate it, which will also make it softer and less firm. After desalination, you can use it as you would a standard mozzarella, and it will add a slightly nutty flavour to your flatbread.
To make a creamy, flavourful dip to go with your flatbread, try combining Ackawi cheese with Greek yoghurt and spices. You can also add herbs and spices such as oregano, thyme, and garlic to give your flatbread an extra boost in flavour.
Ackawi cheese is a versatile and healthy ingredient that can be easily incorporated into a variety of dishes. It is a good source of protein, calcium, vitamins A, B2, and B12, as well as minerals such as zinc and iron.
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Top salads, sandwiches, pizzas
Akawi cheese is a traditional Middle Eastern cheese with a distinctive soft texture and salty taste. It is made from unpasteurized sheep's or goat's milk that is pressed and salted, then aged for two to three months to form its unique tangy flavour. Akawi cheese is light yellow in colour and is usually sold in blocks or rounds.
Salads
Akawi cheese is a great topping for salads. Its mild flavour and slightly spongy texture allow it to be easily incorporated. Before adding it to a salad, grate the cheese so it melts quickly and evenly. Cut the cheese into tiny cubes and spread it onto a salad with olives, red onions, croutons, and a vinaigrette dressing.
Sandwiches
Akawi cheese can also be used in sandwiches. It can be used as a substitute for other types of cheese in recipes. Before adding it to a sandwich, grate the cheese so it melts quickly and evenly.
Pizzas
Akawi cheese is an excellent pizza topping. Its mild salty taste will melt the pizza lover's heart. Before adding it to a pizza, grate the cheese so it melts quickly and evenly. Try a Lebanese pizza with Akawi cheese, made with a simple topping of grated Akawi cheese, sliced olives, cherry tomatoes, and Za'atar.
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Add to sauces and dips
Ackawi cheese is a versatile ingredient that can be added to sauces and dips to create unique and delicious flavours. Its mild, slightly salty taste and spongy texture make it an ideal base for a variety of dips and a great melting cheese for sauces.
When using Ackawi cheese in sauces, it is best to grate the cheese before adding it to the sauce. This will help the cheese melt quickly and evenly, creating a smooth and creamy sauce. You can also add herbs and spices such as oregano, thyme, and garlic to enhance the flavour of the sauce.
For dips, Ackawi cheese can be combined with Greek yoghurt and spices to create a creamy and tangy dip. The cheese can also be blended with other ingredients such as herbs, spices, and vegetables to create unique and flavourful dips.
When adding Ackawi cheese to sauces and dips, it is important to consider the salt content of the cheese. Ackawi cheese is typically a brined cheese, so it can be quite salty. If you are using a salted variety of Ackawi cheese, you may want to adjust the seasoning in your sauce or dip to avoid overwhelming the dish with saltiness.
Additionally, the texture of Ackawi cheese can vary depending on its production method. Some varieties may be drier or firmer than others, which can affect how it melts or blends into your sauce or dip. Experimenting with different brands or sources of Ackawi cheese can help you find the ideal texture and flavour for your specific application.
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Frequently asked questions
Akawi (also spelled Ackawi, Akkawi, or Akawieh) is a Middle Eastern fresh cheese named after the Palestinian city of Akka (Acre, present-day Israel). It is commonly used in Middle Eastern dishes such as manakeesh, sambusek, and kunafa.
If you are using the cheese in a cooked dish, it is best to grate it first. This will help the cheese melt quickly and evenly. It is also recommended to soak the cheese in clear water for at least two hours to desalinate it if you want to change its flavour and texture.
Akawi cheese is often used in Middle Eastern cuisine, particularly in dishes such as Manakish and sambusak. It is also sometimes used as a topping for salads, sandwiches, pizzas, and pastas. It can also be used in sauces and dips and is a great ingredient when used in baking.
Akawi cheese has a mild, slightly salty flavour. The flavour may vary depending on the type of milk used and the aging process, but it is generally considered a mild, versatile cheese.
The texture of Akawi cheese can be compared to mozzarella, feta, or mizithra, since it does not melt easily. It is a white, semi-soft cheese with a slightly spongy texture.
