Randy Chandler
Akkawi cheese is a white, semi-soft, Middle Eastern cheese with a mildly salty flavour. It is named after the Palestinian city of Akka (Acre, present-day Israel). It is made from cow's milk, or a combination of cow, goat, and sheep milk. It is often eaten with flatbread and is known to resist melting when fried. Feta cheese, on the other hand, is an aged, white cheese that is believed to have originated in Macedonia, Greece. It is made from sheep's milk, or a combination of sheep and goat milk. Feta is cured and aged in a brine solution of salt, water, and vinegar, which gives it its characteristic salty flavour. While both cheeses are similar in colour, with a smooth texture, they differ in terms of origin, production process, and flavour.
| Characteristics | Values |
|---|---|
| Type of Cheese | Akkawi is a soft, semi-soft, mildly salty Middle Eastern brined cheese. Feta is an aged, white cheese. |
| Origin | Akkawi originated in the Palestinian city of Akka (Acre, present-day Israel). Feta is believed to have originated in the area of Greece known as Macedonia. |
| Production | Akkawi is made with pasteurized cow's milk, but can also be made with goat or sheep milk. Feta is made from sheep's milk or a combination of sheep's and goat's milk. |
| Taste | Akkawi has a mild, slightly salty flavor. Feta has a salty flavor due to the brine solution it is aged in. |
| Texture | Akkawi has a smooth, spongy texture and does not melt easily. Feta has a firmer texture due to the aging process in brine. |
| Uses | Akkawi is commonly eaten with flatbread during lunch and dinner in the Middle East. It is also used in Middle Eastern dishes such as Manakish and sambusak, or as a topping for salads or sandwiches. Feta is often used as a topping for salads and pizzas, as well as in Greek dishes such as spanakopita. |
| Storage | Akkawi can be stored for up to a year. Feta, being an aged cheese, is expected to have a longer shelf life. |
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What You'll Learn
- Akkawi cheese is a white, semi-soft cheese from the Middle East
- It is made from cow's milk or a combination of cow, goat, and sheep milk
- It is named after the Palestinian city of Akka (Acre, present-day Israel)
- It is commonly eaten with flatbread and does not melt easily
- Feta cheese is made from sheep's milk and is aged in brine
Akkawi cheese is a white, semi-soft cheese from the Middle East
Akkawi is commonly made with pasteurized cow's milk, but it can also be made with goat or sheep milk. It is largely produced in the Middle East, specifically in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. In these regions, Akkawi is typically eaten with a soft flatbread during lunch and dinner. The cheese is hand-packed into square draining hoops and then cured in a salted whey brine for two days, which gives it its mildly salty flavour.
Akkawi cheese has a smooth texture and a mild taste, making it a versatile ingredient that can be easily incorporated into a variety of dishes. It is commonly used as a table cheese, eaten by itself or paired with fruit. It is also sometimes used as a topping for salads or sandwiches, or in Middle Eastern dishes such as Manakish and sambusak.
The texture of Akkawi cheese is similar to that of mozzarella or feta, as it does not melt easily. In fact, in Los Angeles, people used to make a substitute for Akkawi by soaking feta cheese in several changes of water to desalinate it. This process of desalinating cheese changes its flavour and texture, so it may not taste the same as the original Akkawi cheese.
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It is made from cow's milk or a combination of cow, goat, and sheep milk
Akkawi cheese is commonly made with pasteurized cow's milk, but can also be made with goat's milk or sheep's milk. This cheese is largely produced in the Middle East, particularly in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. In these regions, people typically eat it with soft flatbread during lunch and dinner.
The process of making Akkawi involves hand-packing the cheese into square draining hoops and then curing it in a salted whey brine for two days. The resulting colour is white, with a smooth texture and a mildly salty taste. It is commonly used as a table cheese, eaten by itself or paired with fruit. The texture can be compared to mozzarella, feta, or mizithra, as it does not melt easily.
Akkawi cheese is named after the Palestinian city of Akka (Acre, present-day Israel). In Arabic, Akkawi means "from Akka". The cheese is often eaten with flatbread and resists melting when fried. It is a traditional Middle Eastern cheese that has been made for many years in the region.
The exact history of Akkawi cheese is not well-documented, but it is likely that it has been a part of Middle Eastern cuisine for centuries. It is a good source of protein, calcium, and other important nutrients. It may also promote healthy gut bacteria and improve digestion. However, due to its high fat and sodium content, it should be consumed in moderation as part of a balanced diet.
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It is named after the Palestinian city of Akka (Acre, present-day Israel)
Akkawi cheese, also spelled Akawi, Akawieh, and Ackawi, is a Middle Eastern cheese named after the Palestinian city of Akka, also known as Acre, which is in present-day Israel. The name "Akkawi" in Arabic means "from Akka".
Akkawi is largely produced in the Middle East, notably in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. It is a traditional Middle Eastern cheese that has been made for many years in the region, though the exact history of the cheese is not well-documented. It is believed to have originated in the Levant region, and it was likely that it has been a part of Middle Eastern cuisine for centuries.
The cheese is commonly made with pasteurized cow's milk, but it can also be made with goat or sheep milk. It is hand-packed into square draining hoops and then cured in a salted whey brine for two days. The colour is white, and it has a smooth texture and a mild salty taste.
In the Middle Eastern regions where it is produced, Akkawi is usually eaten with a soft flatbread during lunch and dinner. It is commonly used as a table cheese, eaten by itself or paired with fruit. Akkawi is also used in Middle Eastern dishes such as Manakish and sambusak, and it can be used as a topping for salads or sandwiches.
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It is commonly eaten with flatbread and does not melt easily
Akkawi cheese is a white, semi-soft cheese from the Middle East with a mild, salty flavour. It is commonly made with pasteurized cow's milk, but can also be made with goat or sheep milk. This cheese is largely produced in the Middle East, notably in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. In these regions, people usually eat it with a soft flatbread during lunch and dinner.
Akkawi is hand-packed into square draining hoops and then cured in a salted whey brine for two days. The colour is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit.
The texture of Akkawi can be compared to mozzarella, feta or mizithra, since it does not melt easily. This makes it ideal for frying or grilling. It can be stored for up to a year. The texture and flavour are a result of its specific culturing process, where the curds are kept together for a prolonged period.
Akkawi is often used in Middle Eastern dishes such as Manakish and sambusak. It is also used as a topping for salads or sandwiches. Its mild flavour and slightly spongy texture make it a versatile cheese that can be easily incorporated into a variety of dishes.
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Feta cheese is made from sheep's milk and is aged in brine
Akkawi cheese, on the other hand, is a traditional Middle Eastern cheese, commonly produced in countries like Israel, Palestine, Lebanon, Jordan, and Syria. While it is typically made with pasteurized cow's milk, it can also be crafted from goat or sheep milk. This versatility in milk sources contributes to variations in Akkawi's flavour profile. The cheese gets its name from the Arabic word for "from Akka," reflecting its origins in the Palestinian city of Akka, now known as Acre in present-day Israel.
In terms of production, Akkawi cheese is hand-packed into square draining hoops and then cured in a salted whey brine for two days. This brining process imparts a mild salty taste to the cheese, which has a smooth texture reminiscent of mozzarella or feta. The brining duration for Akkawi is notably shorter than that of feta, contributing to differences in their respective saltiness and texture.
Both cheeses have their distinct characteristics, but due to similarities in texture and brine curing, Akkawi cheese can be compared to feta. In regions where Akkawi supply was limited, such as during the Lebanese Civil War, feta cheese was used as a substitute by soaking it in water to reduce its saltiness. This process of desalination softens the cheese and alters its flavour and texture, bringing it closer to that of Akkawi.
While feta is known for its sharp salty notes, Akkawi is praised for its milder, slightly salty flavour. This makes Akkawi a versatile cheese that pairs well with various dishes, including flatbreads, fruits, salads, and sandwiches. Its ability to resist melting when fried further enhances its culinary applications.
In summary, while feta cheese is made from sheep's milk and is brine-aged, resulting in a salty and firm cheese, Akkawi cheese is a milder, semi-soft cheese produced through brining and primarily made from cow's milk or a combination of cow and goat milk. The key distinction lies in the type of milk used and the duration of brining, resulting in distinct flavour and textural characteristics.
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Frequently asked questions
Akkawi cheese is a white, semi-soft cheese from the Middle East with a mild, salty flavour. It is made from cow's milk or a combination of cow and goat milk.
No, Akkawi cheese and feta cheese are not the same. Feta cheese is made from sheep's milk, while Akkawi cheese is made from cow's milk. Feta cheese is aged in a brine solution, while Akkawi cheese is cured in a salted whey brine.
Yes, Akkawi cheese can be used as a substitute for feta cheese in recipes. Both cheeses have a similar texture and are used in similar types of dishes. However, it is important to note that Akkawi cheese has a milder flavour than feta cheese.
