Frederic Melton
Nabulsi cheese is a famous Palestinian white cheese from the Middle East, specifically Nablus in Palestine. It is produced primarily from goat's milk but can also be made from sheep's milk or a mixture of both. The cheese is semi-hard, salty, and rectangular in shape, and it becomes soft and elastic when heated, making it ideal for frying or grilling. Nabulsi cheese can be used in a variety of dishes, such as fried as an appetizer, in salads, sandwiches, or as a stuffing for phylo dough, shortcrust pastry, or pita pockets. It is also a major ingredient in the Middle Eastern dessert Knafeh, where it is desalted and sweetened. To desalt the cheese, it is soaked in water for several hours or boiled for a few minutes.
| Characteristics | Values |
|---|---|
| Place of origin | Nablus, Palestine |
| Primary ingredient | Sheep's milk or goat's milk |
| Texture | Semi-hard with no gas holes |
| Behavior when heated | Becomes soft and elastic |
| Color | White or light cream |
| Shape | Rectangular |
| Preservation method | Brined |
| Salt content | High |
| Common uses | Frying, grilling, stuffing, baking, salads, sandwiches, kunafa/knafeh |
| Common accompaniments | Thyme, olive oil, oregano, bread, pita pockets, phylo dough, short crust pastry |
Explore related products
What You'll Learn
Using Nabulsi cheese in salads
Nabulsi cheese is a semi-hard white cheese with a salty, tangy flavour. It is made from sheep's milk or a blend of sheep and cow's milk and is named after the city of Nablus in Palestine. The cheese is traditionally soaked in brine, giving it a distinct salty taste. Its firm texture and salty flavour make it a great addition to fresh salads, adding a delightful Middle Eastern twist.
Before using Nabulsi cheese in a salad, you can soak it in lukewarm water 3-4 times to reduce the saltiness according to your taste preference. Nabulsi cheese can be cubed or crumbled into salads, adding a salty, creamy bite. It can also be grilled or fried before being added to a salad, giving it a golden crispy outer layer while keeping the inside soft and creamy.
For a refreshing summer salad, pair grilled Nabulsi cheese with juicy watermelon cubes, mint leaves, olive oil, and lemon juice. For a heartier salad, combine grilled or fried Nabulsi cheese with cooked quinoa, diced cucumbers, tomatoes, fresh parsley, olive oil, and lemon. Nabulsi cheese also works well with peppery arugula and grilled vegetables like zucchini, bell peppers, and eggplant.
In addition to its use in salads, Nabulsi cheese is a versatile ingredient that can be used in a variety of sweet and savoury dishes. It is commonly used in Middle Eastern pastries, grilled dishes, and breakfasts. Its salty flavour and firm texture make it a unique and tasty addition to a variety of recipes.
Creative Ways to Cook with Cheddar Cheese
You may want to see also
As a stuffing for phylo dough
Nabulsi cheese is a famous cheese that is mostly used in Palestine, Jordan, Lebanon, Syria, and other Al-Joke nations. It is produced using sheep's milk or goat's milk, or a mixture of both. The goat milk variety has a better taste and lasts longer, while the sheep milk variety gives a greater amount of cheese. Nabulsi cheese is white and rectangular in shape, and it is semi-hard with no gas holes. It becomes soft and elastic when heated, making it ideal for frying or grilling.
Nabulsi cheese can be eaten fresh as a pungent table cheese, but it can also be used as a stuffing for phylo dough, shortcrust pastry, or a simple pita pocket. When used as a stuffing for phylo dough, the cheese is first prepared by heating the milk and then adding mastic gum and mahaleb. After it is cooled, rennet is added. The cheese is then stored in brine and may be desalted later by soaking it in fresh water for several hours or overnight to reduce its saltiness before consumption. This is especially important for people with hypertension or kidney stone disease, who should avoid the high salt content of the cheese.
Once the cheese is desalted, it can be used as a stuffing for phylo dough. The phylo dough can be used to make a variety of dishes, such as appetizers, desserts, or main courses. For appetizers, the phylo dough can be cut into triangles and stuffed with the cheese before being baked or fried until crispy. For a dessert option, the phylo dough can be layered with the cheese and other ingredients such as nuts or honey to create a sweet dish. For a main course, the phylo dough can be used to create a savoury pie or strudel, with the cheese mixed with vegetables or meats as the filling.
In addition to phylo dough, Nabulsi cheese is also a major ingredient in the Middle Eastern dessert Knafeh (or Kunafa), which is believed to have originated in Nablus, Palestine. Knafeh is made with layered crispy pastry and sweet cheese soaked in syrup. There are two popular types of Knafeh: Na'ameh, which is made with ground semolina dough, and Khishneh, which is made with shredded phyllo dough called kataifi.
Delicious Ways to Use Miyoko's Cheese
You may want to see also
As a table cheese
Nabulsi cheese, named after the city of Nablus in Palestine, is a semi-hard white cheese with a salty flavour. It is traditionally made from sheep's milk, although goat's milk is also sometimes used. It is often flavoured with mahlab (a cherry seed spice) and nigella seeds, and soaked in brine to preserve it.
When eaten as a table cheese, Nabulsi is served fresh, and its salty flavour pairs well with both savoury and fresh ingredients. It can be crumbled over salads, adding a delightful Middle Eastern twist to your greens. For a Middle Eastern-inspired salad, grill slices of Nabulsi cheese until golden brown and add to roasted vegetables like zucchini, bell peppers, and eggplant. Toss with a vinaigrette made from lemon juice, olive oil, and a pinch of sumac. You can also use the cheese as a salty counterpart to peppery arugula, adding cherry tomatoes, cucumber slices, and red onions, and finish with a simple olive oil and lemon dressing. For a heartier salad, combine Nabulsi cheese with cooked quinoa, diced cucumbers, tomatoes, and fresh parsley.
Nabulsi cheese is also a popular breakfast item, often paired with olives. It can be soaked in water to reduce its saltiness and is often fried in oil, resulting in a crispy outer layer and a gooey inside, similar to halloumi. It can also be grilled, making it a great savoury appetizer.
Mexican Cheese and Pork Enzymes: What's the Link?
You may want to see also
Explore related products
As an ingredient in Knafeh
Knafeh is a traditional Palestinian dessert that has been enjoyed for centuries. It is a mix of savoury cheeses enclosed within golden, slightly crispy homemade Knafeh dough and drizzled with a sweet sugar syrup. It is a staple in the Middle East, especially in the Levant countries, Turkey, and Egypt. It is also enjoyed in Balkan countries, though it differs slightly from the authentic, Palestinian recipe.
Knafeh is made with shredded phyllo pastry, farmer's cheese, and sugar. The cheese used is typically a combination of soft, melty cheeses, such as Nabulsi, Akkawi, and mozzarella. The Nabulsi cheese is a semi-hard, white, brined cheese made from sheep's or goat's milk. It is first prepared by heating the milk and then adding mastic gum and mahaleb, and once cooled, rennet is added. The high salt content of the cheese helps to preserve it, but it is recommended to reduce the saltiness before consuming Knafeh. To do this, the cheese is soaked in fresh water for several hours or overnight.
To make Knafeh, preheat your oven to the highest setting. Start by making the dough by mixing flour, semolina, baking powder, cornstarch, and powdered milk. Add melted ghee and lukewarm water, and knead until smooth. Roll the dough out and place it in an oven-safe tray. Turn off the oven and place the tray inside for 40-45 minutes. Once cooled, break the dough into pieces and process it in a food processor until fine. Spread the ghee and food colouring into a pan, and spread the Knafeh dough evenly across the pan. Crumble in the sweet cheese and tear the mozzarella into small strands, creating layers of cheese. Cover the cheese with the remaining dough and press down. Place the Knafeh in the oven and bake for 20-25 minutes until golden and crispy.
Knafeh is traditionally flavoured with orange blossom water, but rose water can also be used. It is often garnished with vibrant green pistachios and is commonly served as a dessert, as well as on special occasions such as weddings, graduations, and Eid.
American Cheese: The Traditional Crafting Process
You may want to see also
As a side with flatbread
Nabulsi cheese is a semi-hard white cheese with a firm texture and a salty flavour. It is traditionally made using sheep's milk or a blend of goat's and sheep's milk, though it can also be made with cow's milk. It is named after the city of Nablus in Palestine, where it originated.
When using Nabulsi cheese as a side with flatbread, there are several ways to prepare and serve it. One popular method is to soak the cheese in water overnight or for at least an hour to remove excess salt, as Nabulsi cheese is naturally salty. After soaking, pat the cheese dry, add oil to a pan, and heat it up. Once the pan is semi-hot, add the cheese pieces and cook for about 5 minutes on each side until they are brown and starting to melt. Serve the fried cheese with flatbread, or you can place the cheese on the flatbread and grill or toast it until the cheese is warm and melted. This method is perfect for breakfast or brunch.
Another way to use Nabulsi cheese as a side with flatbread is to make Manakeesh, a Lebanese flatbread topped with various ingredients. To make Manakeesh, blend yeast, sugar, and warm water in a bowl and let it rest for about 10 minutes until foamy. In another bowl, combine flour, salt, and powdered milk. Then, add the flour mixture to the yeast mixture and knead well, adding water as needed to form a soft and firm dough. Cover the dough and let it rise in a warm place until it doubles in size. Preheat your oven to 190°C and line a baking sheet with parchment paper. Divide the dough into equal portions and roll each piece into an oval shape. Spread a blend of Nabulsi cheese, olive oil, and za'atar (a Middle Eastern spice mix) on top of the dough. You can also add other toppings such as onions, tomatoes, cucumbers, mint, or labneh (a creamy, tangy yogurt cheese). Bake the Manakeesh until the dough is golden and the cheese has melted. Manakeesh is typically folded in half like a sandwich and is a popular breakfast dish in the Middle East.
Nabulsi cheese can also be crumbled or blended with olive oil and za'atar thyme and served on toasted pita or flatbread. Grill or toast the bread until the cheese is warm and melted. This quick and easy breakfast treat brings out the flavour of the za'atar thyme blend.
Creative Ways to Use Queso Cheese
You may want to see also
Frequently asked questions
Nabulsi cheese is a Palestinian white cheese from the Middle East. It is primarily made from goat's milk but can also be made from sheep's milk.
Nabulsi cheese can be used in a variety of dishes. It can be eaten fresh as a table cheese, used as a stuffing for phyllo dough, shortcrust pastry, or a simple pita pocket, grilled, fried, or used in baked goods and desserts such as knafeh.
Due to its high salt content, Nabulsi cheese should be soaked in fresh water for several hours or overnight to reduce its saltiness before cooking.
Nabulsi cheese can be purchased from specialty cheese shops or Middle Eastern markets. It can also be purchased online from stores such as Nahda, which offers a range of cheeses at reasonable prices.
