Randy Chandler
Manakeesh is a popular Levantine flatbread, often eaten for breakfast. It is usually made with a variety of toppings, including za'atar, cheese, onion, and tomato. The most common cheese used for Manakeesh is Akkawi, a salty white cheese with a high melting point. However, other cheeses such as mozzarella, feta, Nabulsi, and Halloumi are also used, either on their own or in combination with Akkawi, to create a blend of salty, stretchy, and creamy flavours.
| Characteristics | Values |
|---|---|
| Most traditional cheese used | Akkawi |
| Other names for Akkawi cheese | Akawi, Akawwi, Akkawi baladi, Akkawi chikkie |
| Other cheeses used | Nabulsi, Queso blanco, Mozzarella, Feta, Halloumi, Gouda, Emmental, Kashkawan, Buffalo Mozzarella |
| Cheese texture | Soft, mild, salty, stretchy, melty, creamy, smooth |
| Cheese colour | White |
| Cheese preservation | Molded and preserved in salt water or brine |
| Animal milked for cheese | Milked in the spring |
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What You'll Learn
The saltiness of akawi cheese
Manakeesh, a popular breakfast food in the Levantine region of the Middle East, is a flatbread topped with a variety of toppings. The most common type of manakeesh is topped with za'atar, a blend of Lebanese oregano, herbs, sumac, and toasted sesame seeds, mixed with olive oil. Another popular variety is cheese manakeesh, with the most common cheese used being akawi (also spelled akkawi, ackawi, akawieh, or accawi).
Akawi is a white, soft, mildly salty Middle Eastern brined cheese from the Palestinian city of Akka (Acre, present-day Israel). In Arabic, akawi means "from Akka". It is made from unpasteurized sheep's or goat's milk that is pressed and salted. The cheese is then aged for two to three months, resulting in its unique tangy flavor. Akawi is usually sold in blocks or rounds and is characterized by its soft texture and salty taste.
In summary, the saltiness of akawi cheese is a result of its brining process and aging period. This saltiness can be adjusted by soaking the cheese in water, but it is a key element of its unique flavor. The salty taste of akawi makes it a popular choice for manakeesh and other dishes, where it adds a tangy, creamy, and savory element.
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Soaking akawi cheese
Manakeesh is a popular Palestinian flatbread that is often topped with salty akawi cheese. Akawi cheese is native to Palestine and is known for its salty flavour and crumbly texture. It is made by molding curds and preserving them in saltwater or brine.
Akawi cheese can be soaked in water to remove excess salt. This is a common practice, as akawi is a very salty cheese. The length of soaking varies, with some sources recommending a quick soak of 10-15 minutes in hot water, while others suggest a longer soak of up to 8 hours, changing the water every 30 minutes. Soaking the cheese in this way will reduce its saltiness and prepare it for use in manakeesh.
Some people also recommend using unsalted akawi cheese to reduce the salt content. However, even when soaked or unsalted, akawi retains its salty flavour, which is characteristic of this variety of cheese.
In addition to soaking, akawi cheese is also prepared for manakeesh by shredding it and spreading it over the dough. It can be used alone or blended with other cheeses like mozzarella and feta.
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Substitutes for akawi cheese
Manakeesh, a popular Lebanese breakfast food, is a flatbread topped with a variety of toppings. The most common cheese used in manakeesh is akawi, a white salty cheese. However, there are several substitutes for akawi cheese that can be used in manakeesh.
One substitute is halloumi cheese, which has a firm and chewy texture with a slightly salty flavor. Halloumi is a perfect substitute for akawi in grilled dishes as it has good heat resistance. Feta is another substitute for akawi, as it crumbles perfectly over dishes and has a tangy, salty taste. Paneer cheese is also a great alternative, as it is solid yet tender and grills well without losing its shape. It has a mild taste that can enhance any dish.
Additionally, queso blanco can be used as a substitute for akawi. It is known for retaining its shape under heat, making it ideal for frying and grilling. Ricotta cheese is another soft yet firm option that adds creaminess to dishes with its mild sweetness. It works well in both savory and sweet dishes. Lastly, mozzarella can be used as a substitute for akawi, as it has a stretchy texture and a milder flavor. However, it lacks the subtle salty-sweet contrast that akawi offers.
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Blending akawi with mozzarella
Manakeesh is a traditional Middle Eastern flatbread that is popular street food in Lebanon and other countries in the region. It is made by topping a dough with various ingredients such as cheese, zaatar, meat, or vegetables, and then baking it in the oven. The most commonly used cheese is akawi, a salty white cheese. However, some people find akawi too salty, so they blend it with mozzarella to tame down the saltiness.
To make manakeesh with a blend of akawi and mozzarella cheese, start by soaking the akawi cheese in water to reduce its saltiness. You can also try using unsalted akawi cheese if you can find it. Shred the akawi cheese using a large box grater, then combine it with shredded mozzarella cheese in a medium-sized bowl. The ratio of akawi to mozzarella is typically 2:1.
Next, prepare the dough for the manakeesh by combining flour, water, yeast, and salt in a large bowl. Mix until it comes together, then add olive oil and knead the dough until it becomes smooth and springy. Cover the dough and let it rise in a warm place for about 30 minutes.
Once the dough has risen, divide it into 2-inch balls and flatten each ball into a 1/4-inch-thick disk. Place the flattened dough on a greased baking sheet and top with the cheese blend, leaving a little room on the edges for spreading. You can also add some za'atar or other spices to the cheese mixture for extra flavor.
Bake the manakeesh in a preheated oven at 425 degrees Fahrenheit for about 10-15 minutes, or until the bottom and edges are golden brown and the cheese is melted. Let the manakeesh cool for a few minutes before serving.
The blend of akawi and mozzarella cheeses creates a delicious, gooey, and savory flavor that is perfect for breakfast, as a snack, or even as a side dish for gatherings. You can also experiment with adding other types of cheese to the blend, such as feta or Nabulsi, to create your own unique flavor combinations.
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Other cheese combinations
Manakeesh is a popular flatbread dish from Palestine and Lebanon. It is typically topped with a blend of cheeses, including akkawi, mozzarella, feta, and halloumi. While akkawi is the most common cheese used, there are several other combinations you can try.
If you are unable to find akkawi, you can use Turkish Kashkawan, a hard cheese that melts beautifully. Another option is to mix halloumi or mozzarella with gouda or emmental. For a simpler combination, you can use just mozzarella and feta. This blend is also a good alternative if you find akkawi too salty. To reduce the saltiness of akkawi, soak it in water for 8 hours, changing the water every 30 minutes.
For a different flavour profile, you can try using mild cheeses such as Nabulsi or queso blanco. These cheeses can be used alone or in combination with mozzarella. Nabulsi is a mild cheese, while queso blanco has a salty flavour.
Finally, for a unique blend, you can mix akkawi with buffalo mozzarella. This combination will give you a salty and stretchy manakeesh.
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Frequently asked questions
The cheese most often used in manakeesh is a white salty cheese called akawi, akkawi, or Akawi.
Some alternatives to akawi cheese are Nabulsi, queso blanco mixed with mozzarella, feta and mozzarella, Turkish Kashkawan, halloumi, gouda, emmental, or a blend of akkawi and buffalo mozzarella.
To prepare akawi cheese, it is recommended to soak the cheese in hot water for 10-15 minutes to get rid of the extra salt. Then, rinse the water and shred the cheese.
Manakeesh can be stored in the fridge for about a week in Tupperware or a sealed bag.
Common toppings for Manakeesh include nigella and sesame seeds, olives, labneh, freshly sliced tomatoes, cucumbers, mint, and za'atar.
