Patrick Oconnell
Ackawi, also spelled Akawi, Akkawi, or Akawieh, is a white semi-soft brined cheese made from sheep's or goat's milk. It is named after the Palestinian city of Akka (Acre, present-day Israel). It is a popular part of Middle Eastern cuisine and is often eaten with flatbread.
| Characteristics | Values |
|---|---|
| Type of Cheese | Brine-cured |
| Region | Middle East |
| Origin | City of Akka (Acre, present-day Israel) |
| Texture | Soft |
| Colour | White |
| Taste | Mild, Salty |
| Milk Used | Cow, Goat, Sheep |
| Nutritional Benefits | Rich in protein and calcium, Good source of vitamins A, B2, and B12, Contains zinc, iron and probiotics |
Explore related products
What You'll Learn
Milk: cow, goat, or sheep
Akawi cheese is commonly made with pasteurized cow's milk, but it can also be made with goat or sheep milk. It is a white, semi-soft cheese with a mildly salty flavor and a slightly spongy texture. The flavor of the cheese may vary depending on the type of milk used and the aging process.
In Arabic, "Akawi" means "from Akka," as this cheese is named after the Palestinian city of Akka (Acre, present-day Israel). It is a traditional Middle Eastern cheese that is largely produced in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus.
Akawi is made from soft, brined milk. It is hand-packed into square draining hoops and then cured in a salted whey brine for two days. The cheese is then aged for two to three months, forming its unique tangy flavor.
Akawi is an important part of the culinary heritage of Middle Eastern countries. It is often eaten with flatbread and is commonly used in Middle Eastern dishes such as manakeesh, sambusek, and kunafa. It can also be used to top salads, sandwiches, and pizzas.
The Birthplace of Stella Blue Cheese: A Guide
You may want to see also
Brine: cured in salted whey brine
Brine curing is an essential step in the production of Akawi cheese, a traditional Middle Eastern delicacy. This process involves submerging the cheese in a solution of salted whey brine, which not only enhances its flavour but also plays a crucial role in its texture and preservation.
The brine solution is carefully prepared, ensuring the correct ratio of salt to water, creating a concentrated salt bath. The cheese, made from sheep's or goat's milk, is then immersed in this solution. The duration of this curing process is critical, typically lasting around two days. During this time, the brine permeates the cheese, infusing it with a subtle salty tang and contributing to its characteristic flavour profile.
The brine curing process also influences the texture of the Akawi cheese. The brine solution interacts with the cheese's protein structure, affecting its consistency and mouthfeel. This results in the cheese's distinctive semi-soft, slightly spongy texture, which is a defining trait of this variety.
Additionally, the brine acts as a preservative, inhibiting the growth of unwanted microorganisms and extending the shelf life of the cheese. This curing process has been traditionally employed in the Middle East, where the climate often presents challenges for dairy preservation.
The final product, after brine curing, is a cheese with a unique flavour and texture. The mild saltiness, combined with a tangy note, makes Akawi cheese a versatile ingredient in Middle Eastern cuisine. It is commonly used in dishes such as manakeesh, sambusek, and kunafa, or simply enjoyed as a snack with soft flatbread. The brine curing process thus plays a pivotal role in transforming the cheese into a culinary staple in the region.
Cheese Crisp XL: A Tasty Treat's Origin Story
You may want to see also
Texture: semi-soft, smooth, or spongy
The texture of Akawi cheese is semi-soft, smooth, and slightly spongy. This texture, along with its mild flavour, makes it a versatile cheese that can be incorporated into a variety of dishes. It is often used in Middle Eastern cuisine, such as in manakish, sambusak/sambusek, and kunafa, and as a topping for salads, sandwiches, and pizzas.
Akawi cheese is made from soft, brined sheep's or goat's milk, although it can also be made with pasteurized cow's milk. It is hand-packed into square draining hoops and then cured in a salted whey brine for two days. The cheese is then aged for two to three months, resulting in its unique tangy flavour.
The process of making Akawi cheese involves pressing and salting the cheese, which contributes to its semi-soft and smooth texture. The ageing process, during which the cheese is immersed in a brine solution, further enhances its texture and flavour.
Akawi cheese is known for its soft and spongy texture, which sets it apart from other cheeses. This unique texture, combined with its salty and tangy taste, makes it a popular ingredient in the Middle East and an essential component of many traditional dishes in the region.
Cheese Origins: Milk to Maturity
You may want to see also
Explore related products
Taste: salty, tangy, or mild
The taste of Akawi cheese is described as salty and tangy, with a mild flavour. The salty taste comes from the fact that it is cured in a salted whey brine for two days. The cheese is made from sheep's or goat's milk, which is pressed and salted. It is then aged for two to three months, which gives it its unique tangy flavour.
The level of saltiness can vary, and it is possible to desalinate the cheese by soaking it in fresh water for several hours or overnight. The exact process will depend on the initial saltiness of the cheese and how mild you want the flavour to become.
The flavour of the cheese is also said to depend on the type of milk used and the ageing process. For example, Akawi made with cow's milk is described as having a mild, slightly salty flavour. It is also worth noting that the texture of the cheese is described as soft and slightly spongy, which may contribute to the overall mild taste.
Overall, the taste of Akawi cheese is characterised by a balance of salty and tangy flavours, with a mild profile that makes it a versatile ingredient in various Middle Eastern dishes.
Cheese Whiz: What's in the Jar?
You may want to see also
Colour: white or light yellow
The colour of Akawi cheese is white or light yellow. This traditional Middle Eastern cheese is named after the Palestinian city of Akka (Acre, present-day Israel). It is a popular variety of cheese used in Middle Eastern cuisine and is made from sheep's or goat's milk, although it can also be made with cow's milk.
Akawi cheese is a white or light yellow, semi-soft cheese with a mildly salty flavour. It is often used in Middle Eastern dishes such as manakeesh, sambusek, and kunafa, and can also be used as a topping for salads, sandwiches, and pizzas. The cheese is characterised by its salty and tangy taste and soft texture, and is usually sold in blocks or rounds.
The colour of the cheese may vary slightly depending on the type of milk used and the ageing process, but it is generally considered to be a white or light yellow cheese. The ageing process involves curing the cheese in a salted whey brine solution for two days, which affects the colour and gives it its distinctive salty flavour.
Akawi cheese is a popular and traditional part of the culinary heritage of Middle Eastern countries, and its unique flavour, colour, and texture make it a versatile ingredient that can be easily incorporated into a variety of dishes. It is also a nutritious food, rich in protein and calcium, and a good source of vitamins and minerals.
Pine River Cheese: A Wisconsin Original
You may want to see also
Frequently asked questions
Akawi cheese is made from sheep's or goat's milk. It can also be made from cow's milk or a combination of cow and goat milk.
Akawi cheese has a soft and spongy texture.
It has a mildly salty and tangy flavor.
It is a white cheese, although some describe it as light yellow.
To desalinate Akawi cheese, soak the cheese in fresh water for several hours or overnight. The duration depends on the desired level of saltiness and the initial saltiness of the cheese.
