Bushra Griffith
Ackawi (also spelled Akawi, Akkawi, or Akawieh) is a Middle Eastern cheese named after the Palestinian city of Akka (present-day Israel). It is a popular and traditional part of Middle Eastern cuisine, commonly used in dishes such as manakeesh, sambusek, and kunafa, as well as a topping for salads, sandwiches, and pizzas. With its mild, salty flavour, chewy, smooth texture, and health benefits, is akawi cheese healthy?
| Characteristics | Values |
|---|---|
| Nutritional profile | Rich in protein, calcium, vitamins A, B2, and B12, zinc, and iron |
| Fat content | High in fat, with 68% fat per ounce |
| Sodium content | High in sodium |
| Cholesterol | May help reduce cholesterol levels due to low saturated fat content |
| Probiotics | Contains probiotics that improve digestion and boost the immune system |
| Origin | Middle Eastern cheese, named after the city of Akka (Acre, present-day Israel) |
| Texture | Semi-soft, spongy, chewy, and smooth |
| Flavor | Mild, salty, tangy |
| Color | White or light yellow |
| Manufacturing | Made from sheep's, goat's, or cow's milk, and aged in brine for 2-3 months |
| Culinary uses | Used in Middle Eastern dishes like Manakish, sambusak, kunafa, salads, sandwiches, pizzas, sauces, dips, and baking |
| Storage | Can be stored for up to a year |
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What You'll Learn
Nutritional benefits
Ackawi cheese is a traditional Middle Eastern cheese with a unique flavour and texture. It is named after the Palestinian city of Akka (also known as Acre) in present-day Israel. This cheese is a popular ingredient in Middle Eastern dishes such as manakeesh, sambusek, and kunafa, and is commonly used as a topping for salads, sandwiches, and pizzas.
Ackawi cheese is a healthy and nutritious food, offering a range of nutritional benefits:
- Protein and Calcium: Ackawi cheese is an excellent source of protein and calcium, which are essential for maintaining strong bones, muscles, and overall health.
- Vitamins: This variety of cheese contains vitamins A, B2, and B12, which play vital roles in maintaining vision, skin health, energy metabolism, and healthy blood cells.
- Minerals: It is also a good source of minerals like zinc and iron, which are important for immune function, growth, and cognitive development.
- Cholesterol Reduction: Ackawi cheese is low in saturated fat and has been linked to reducing cholesterol levels, promoting heart health.
- Probiotics: The cheese contains probiotics, which are beneficial bacteria that improve digestion, promote a healthy gut, and boost the immune system. The presence of probiotics may also contribute to overall health and well-being.
- Versatility: Ackawi cheese has a mild, slightly salty flavour and a soft, spongy texture. This versatility makes it an excellent substitute for other cheeses in recipes, allowing for a wider range of culinary options without sacrificing taste or texture.
While Ackawi cheese offers these nutritional benefits, it is important to consume it in moderation as part of a balanced diet, as it is also high in fat and sodium.
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Health-promoting properties
Ackawi cheese, also known as Akawi, Akkawi, or Akawieh, is a traditional Middle Eastern cheese with a unique flavour and texture. It is widely popular in the Levant region and is an important part of the culinary heritage of Middle Eastern countries. This cheese is not only delicious but also offers several health-promoting properties:
Nutritional Content:
Akawi cheese is a good source of protein, contributing to 30% of its macronutrient composition. It is also rich in calcium and other important nutrients, including vitamins A, B2, and B12, as well as minerals like zinc and iron. This makes it a nutritious addition to one's diet.
Cholesterol Reduction:
Akawi cheese is known for being low in saturated fat, which can help reduce cholesterol levels when consumed in moderation. This is particularly beneficial for individuals conscious of their cholesterol intake.
Probiotic Properties:
Akawi cheese contains probiotics, specifically lactic acid bacteria, which are known for their health-promoting benefits. These probiotics can improve digestion, promote a healthy gut, and boost the immune system. The presence of beneficial bacteria can contribute to overall digestive health.
Versatility and Incorporation:
Akawi cheese has a mild, slightly salty flavour and a soft, spongy texture. This versatility makes it easy to incorporate into various dishes. It can be used in Middle Eastern specialties like Manakish and sambusak, or as a topping for salads, sandwiches, pizzas, and pastas. Its mild flavour also makes it a suitable substitute for other types of cheese in recipes.
Commercial Potential:
The health-promoting benefits of low-fat Akawi cheese have been compared to those of cheese made with commercial starter cultures. The incorporation of exopolysaccharide-producing probiotic cultures exhibits similar or greater health advantages. This suggests promising commercial applications for this type of Akawi cheese in the food industry.
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Origin and history
Ackawi (also spelled Akawi, Akkawi, or Akawieh) is a traditional Middle Eastern cheese named after the Palestinian city of Akka (also known as Acre, in present-day Israel). In Arabic, "Akkawi" means "from Akka".
The exact history of the cheese is not well-documented, but it has likely been a part of Middle Eastern cuisine for centuries. It is widely popular across the Levant region, where it is commonly used as a table cheese. It is also manufactured on a large scale in Israel, Lebanon, Jordan, Syria, Gaza, Egypt, and Cyprus, where it is traditionally eaten with soft flatbread.
Akawi cheese is made from soft, brined sheep's or goat's milk and is characterised by its salty and tangy taste and soft texture. It is a white, semi-soft cheese with a slightly spongy texture and a mild, slightly salty flavour. The flavour may vary depending on the type of milk used and the ageing process, but it is generally considered a mild, versatile cheese.
Akawi cheese is an essential ingredient in many Middle Eastern dishes, such as manakish, sambusek, and kunafa. It is also used as a topping for salads, sandwiches, and pizzas, as well as in sauces and dips. The cheese is usually sold in blocks or rounds and can be stored for up to a year.
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How it's made
Ackawi cheese is a traditional Middle Eastern cheese that is believed to have originated in the Levant region, specifically the port city of Akka (Acre, present-day Israel). It is a popular and essential ingredient in Middle Eastern cuisine, commonly used in dishes such as manakeesh, sambusek, kunafa, salads, sandwiches, and pizzas.
Ackawi is a white, semi-soft cheese with a mildly salty and tangy flavour and a soft, slightly spongy texture. It is made from unpasteurized sheep's or goat's milk, or a combination of cow and goat milk. The milk is pressed and salted, and then aged in a brine solution for two to three months, which gives the cheese its unique flavour and texture. The exact process may vary, but the key steps remain consistent.
The first step in making Ackawi cheese is to source fresh, high-quality milk, preferably from sheep or goats. The milk is then coagulated using rennet, a natural coagulant that helps to curdle the milk and start the cheese-making process. After coagulation, the curds are cut and stirred gently to release moisture and encourage the curds to knit together into a solid mass. This solid mass is then pressed to remove excess moisture and form a cohesive wheel of cheese.
The cheese is then placed in a brine solution, which is a mixture of water and salt, and allowed to age for several weeks or months. This brining process gives Ackawi its characteristic salty flavour and helps to preserve the cheese. The specific duration of brining can vary depending on the desired level of saltiness and texture. Some cheesemakers may also experiment with different brining techniques, such as using different concentrations of brine or adding herbs and spices to the brine solution, to impart unique flavours to the cheese.
Once the cheese has aged and developed its desired flavour and texture, it is removed from the brine and prepared for sale. Ackawi cheese is typically sold in blocks or rounds, and it can be enjoyed as a snack or used in a variety of culinary applications. It is a versatile cheese that can be fried without melting, making it a popular topping for flatbreads and other dishes.
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How to use it in cooking
Ackawi cheese is a white, semi-soft cheese from the Middle East with a mild, salty flavour. It is often used in Middle Eastern dishes and is made from cow, sheep, or goat milk, or a combination of cow and goat milk. The cheese is aged in a brine solution before it is sold, which gives it a slightly spongy texture.
Ackawi cheese is a versatile ingredient that can be used in a variety of dishes. Here are some tips and recipes on how to use Ackawi cheese in cooking:
- Ackawi cheese is commonly used in Middle Eastern dishes such as Manakish, Sambusak, and Kunafa. It is also sometimes used as a topping for salads, sandwiches, and pizzas.
- Due to its mild flavour and spongy texture, Ackawi cheese can be easily incorporated into a variety of dishes and used as a substitute for other types of cheese. When using Ackawi cheese in cooking, it is best to grate it first so that it melts quickly and evenly.
- Ackawi cheese can also be used in sauces and dips to add a salty, creamy flavour.
- If you want to reduce the saltiness of the cheese, you can soak it in fresh water for several hours or overnight. This will also change the texture of the cheese, making it softer.
- Here is a recipe for Kunafa, a Middle Eastern dessert that uses Ackawi cheese:
- Ingredients: Kataifi dough, butter, Ackawi cheese, semolina flour, sugar, water, lemon juice, orange blossom water, and pistachios for garnish.
- Method: Mix the dough with butter and oil, then layer it with Ackawi cheese, sugar, and semolina. Bake until golden, then pour the cold sugar syrup over the hot kunafa. Garnish with pistachios and serve.
- Ackawi cheese can also be used in savoury pastries, such as this recipe for Mafroukeh:
- Ingredients: Knafeh dough, Ackawi cheese, fine semolina, ferkha flour, butter, olive oil, water, salt, sugar, rose water, lemon juice, orange blossom water, and parsley.
- Method: Mix the dough with butter, oil, and water, then stuff it with a mixture of Ackawi cheese, semolina, sugar, and parsley. Bake until golden and serve with a sugar syrup on the side.
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Frequently asked questions
Akawi (also spelled Ackawi, Akkawi, or Akawieh) is a white, semi-soft cheese from the Middle East with a mild, salty flavour. It is often used in Middle Eastern dishes and is made from cow, sheep, or goat milk.
Akawi cheese is a healthy and nutritious food rich in protein and calcium. It is also a good source of vitamins A, B2, and B12, as well as minerals such as zinc and iron. Akawi cheese contains probiotics, which can help improve digestion and boost the immune system. Additionally, it may help reduce cholesterol levels as it is low in saturated fat.
While Akawi cheese offers several health benefits, it is important to consume it in moderation as part of a balanced diet. Akawi cheese is high in fat and sodium, which can be detrimental to health if consumed in excess.
To reduce the saltiness of Akawi cheese, you can desalinate it by soaking the cheese in fresh water for several hours or overnight. However, it is important to note that this process will also change the texture of the cheese, making it softer and less firm.
Akawi cheese is a versatile ingredient that can be used in various dishes. It is commonly used in Middle Eastern cuisine, such as manakish and sambusak. It also works well as a topping for salads, sandwiches, pizzas, and pastas. When using Akawi cheese in cooking, it is best to grate it first to ensure even melting. You can also experiment with adding herbs and spices to enhance the flavour of your dish.
