Frederic Melton
Named after the Palestinian city of Akka (Acre, present-day Israel), Akkawi is a white brine cheese with a smooth, chewy texture and a mild salty taste. It is largely produced in the Middle East, where it is commonly eaten with soft flatbread during lunch and dinner. The cheese is made with pasteurized cow's milk but can also be made with goat or sheep milk.
| Characteristics | Values |
|---|---|
| Colour | White or light yellow |
| Texture | Smooth, soft, chewy, spongy |
| Taste | Mild, salty, tangy |
| Accompaniments | Flatbread, crackers, bread, fruit, olives, red onions, croutons |
| Substitutes | Mozzarella, feta, mizithra |
| Nutrition | High in protein, calcium, vitamins A, B2, B12, zinc, iron |
Explore related products
What You'll Learn
Akkawi cheese is a traditional Middle Eastern cheese
Akkawi cheese is commonly made with pasteurized cow's milk, although it can also be made with goat or sheep milk. It is a soft, unripened brine cheese with a chewy, smooth, and slightly spongy texture. The cheese has a mild, slightly salty, and tangy flavor.
Akkawi cheese is widely popular in the Middle East, especially in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus, where it is traditionally eaten with soft flatbread during lunch and dinner. It is also used in a variety of dishes, such as Manakish and sambusak, and as a topping for salads or sandwiches. Due to its mild flavor and texture, Akkawi cheese can be easily incorporated into various recipes and used as a substitute for other types of cheese.
The process of making Akkawi cheese involves hand-packing the cheese into square draining hoops and then curing it in a salted whey brine for two days. This curing process gives the cheese its characteristic salty taste. The cheese is then aged for two to three months, further developing its unique flavor. Akkawi cheese is typically white or light yellow in color, and it can be stored for up to a year.
Cheese Dip with Rotel: A Tasty Snack Option?
You may want to see also
It has a mild, salty taste
Akkawi cheese, also known as Ackawi, Akawi, or Akawieh, is a traditional Middle Eastern cheese with a mild, salty taste. It is named after the Palestinian city of Akka (Acre, present-day Israel) and is widely produced and consumed in the region. The cheese is commonly made with pasteurized cow's milk, although it can also be made with goat or sheep milk.
The mild, salty taste of Akkawi cheese is a result of its unique production process. The cheese is hand-packed into square draining hoops and then cured in a salted whey brine for two days, giving it its distinctive flavour. In addition to its salty taste, Akkawi cheese is known for its smooth, chewy, and slightly spongy texture, similar to that of mozzarella, feta, or mizithra.
Due to its mild, salty flavour and soft texture, Akkawi cheese is a versatile ingredient in Middle Eastern cuisine. It is commonly eaten as a table cheese, enjoyed on its own or paired with fruits, crackers, or bread. Akkawi cheese is also used in various dishes, such as Manakish, sambusak, salads, and sandwiches. Its mild flavour makes it easy to incorporate into different recipes, and it can be used as a substitute for other types of cheese.
When purchasing Akkawi cheese, it is important to note that the level of saltiness may vary depending on the producer. Some cheeses may be too salty for those sensitive to salt, so it is recommended to taste the cheese before using it in recipes. To reduce the saltiness, the cheese can be soaked in fresh water for a few hours or overnight, although this will also alter its texture, making it softer and less firm.
Overall, Akkawi cheese is a delicious and versatile ingredient that is an important part of the culinary heritage of the Middle East. Its mild, salty taste and soft texture make it a popular choice for snacks, meals, and traditional dishes in the region.
Catfish and Cheese: A Tasty Treat or Not?
You may want to see also
It is made from pasteurised cow's milk, or goat or sheep milk
Akkawi cheese is commonly made with pasteurised cow's milk, but it can also be made with goat or sheep milk. This is a traditional and popular type of cheese used in Middle Eastern cuisine. It is named after the Palestinian city of Akka (Acre, present-day Israel). In Arabic, "akkawi" means "from Akka".
The 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. 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.
Akkawi is a soft, unripened brine cheese with a chewy, smooth consistency. It is widely popular across the Levant region, where it is commonly used as a table cheese. It is typically eaten as is or paired with fruit. It is also used in a variety of traditional dishes, such as Manakish and sambusak, and as a topping for salads or sandwiches.
The texture of Akkawi is comparable to mozzarella, feta, or mizithra. It can be stored for up to a year. The texture and flavour are the result of its specific culturing from its curds that are kept together for a prolonged period, longer than simpler tasting curd cheese. To reduce the saltiness of Akkawi cheese, it can be soaked in fresh water for several hours or overnight.
The Mystery of the Blue Cheese-Scented Dog
You may want to see also
Explore related products
It is named after the Palestinian city of Akka
The salty and tangy soft cheese Akkawi (also spelled Akawi, Ackawi, or Akawieh) is named after the Palestinian city of Akka (also known as Acre, in present-day Israel). The name Akkawi in Arabic means "from Akka".
Akkawi is a traditional Middle Eastern cheese that has been made for many years in the region. It is largely produced in the Middle East, notably in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. In Arabic, the word "Akkawi" translates to "from Akka".
The city of Akka is a port city on the Mediterranean coast. It has a rich history and has been controlled by various empires and civilizations over the centuries, including the Crusaders, the Mamluks, and the Ottomans. Today, it is a diverse city with a mix of Arab, Jewish, and other cultural influences.
The cheese Akkawi is an important part of the culinary heritage of the Middle East. It is commonly used in Middle Eastern cuisine, particularly in dishes such as Manakish and sambusak. It is also used as a topping for salads or sandwiches, and its mild flavour and slightly spongy texture make it a versatile ingredient that can be easily incorporated into a variety of dishes.
Akkawi is typically made from pasteurized cow's milk but can also be produced using goat or sheep's milk. It is hand-packed into square draining hoops and then cured in a salted whey brine for two days, resulting in its characteristic white colour and smooth, chewy texture.
Sliced Peanut Butter: Where to Buy This Cheesy Treat
You may want to see also
It is a soft, unripened, brine cheese
Ackawi (also spelled Akawi, Akkawi, or Akawieh) is a Middle Eastern cheese named after the Palestinian city of Akka (also known as Acre, in present-day Israel). In Arabic, the name translates to "from Akka". It is a soft, unripened, brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour.
The cheese is typically made from pasteurised cow's milk, but it can also be made from goat or sheep's milk. It is produced on a large scale in Israel, Lebanon, Jordan, Syria, Gaza, Egypt, and Cyprus, where it is traditionally eaten with soft flatbread. The process of making Ackawi involves hand-packing the milk into square draining hoops and then curing it in a salted whey brine for two days. This results in a white cheese with a texture similar to mozzarella, feta, or mizithra, which does not melt easily.
Ackawi is a versatile cheese that can be used in a variety of dishes. It is commonly eaten as a table cheese, enjoyed on its own or paired with fruit, crackers, or bread. It is also used in Middle Eastern dishes such as Manakish and sambusak, and can be a tasty topping for salads or sandwiches. The mild flavour and slightly spongy texture of the cheese make it easy to incorporate into different recipes, and it can be used as a substitute for other types of cheese.
The salty taste of Ackawi can be adjusted by soaking the cheese in fresh water for several hours or overnight, depending on the desired level of saltiness. This process of desalinating the cheese will change its flavour and texture, making it softer and less firm.
Mac and Cheese: A Symphony of Crunch and Cream
You may want to see also
Frequently asked questions
Akkawi (also spelled Ackawi, Akawi, Akawieh) is a traditional Middle Eastern cheese named after the Palestinian city of Akka (Acre, present-day Israel). It is a soft, unripened brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour.
Akkawi cheese has a mild salty taste. It is often described as tangy and can be compared to feta or mozzarella in flavour and texture.
Akkawi is made from pasteurized cow's milk but can also be made from goat or sheep's milk. It is hand-packed into square draining hoops and then cured in a salted whey brine for two days.
Akkawi is a table cheese and is often eaten on its own or with crackers, bread, or fruit. It is also used in Middle Eastern dishes like Manakish, sambusak, and Knafeh.
