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Distinctive Features
Akkawi cheese typically presents as a bright white, dense block with a very smooth, slightly shiny surface and no rind. It has a semi-hard, firm consistency that is still pliable and easy to slice. The cheese is stored in its salty brine, which gives it a distinct moisture level and helps preserve its freshness for extended periods.
Its texture is notably non-crumbly and slightly elastic, making it perfect for both slicing and melting. The flavor profile is predominantly salty and milky, with a clean, mild taste that lacks the sharpness or pungency found in many aged cheeses. This makes Akkawi an excellent introductory cheese for those new to Middle Eastern dairy products and a reliable, crowd-pleasing option for various dishes.
Cheese Varieties
Traditional Akkawi is made primarily from pasteurized cow’s milk, which gives it its characteristic mild flavor and smooth texture. Some artisanal producers, particularly in rural areas, also create versions using sheep’s or goat’s milk. These variations often have a slightly tangier and more robust flavor profile compared to the classic cow’s milk Akkawi.
Another variety involves the level of salinity; some batches are less salty to cater to modern health-conscious consumers. The cheese is generally produced in rectangular blocks, but the size can vary from small, 200-gram portions to larger blocks weighing over a kilogram. While it does not hold a formal PDO or PGI status, true Akkawi is deeply associated with the cheesemaking traditions of Iraq, Palestine, Jordan, Syria, and Lebanon.
History and Traditions
Akkawi cheese takes its name from the city of Akka (Acre) in present-day Israel, but its production and consumption are deeply woven into the fabric of Iraqi and Levantine culinary history. It has been a staple in the region for centuries, valued for its long shelf life in brine, which was essential in the days before refrigeration. This cheese is a fundamental component of the daily diet and is especially prominent during festive occasions and religious holidays.
The broader region is famous for its vibrant mezze culture, where Akkawi is often served alongside olives, fresh vegetables, and flatbreads. Iraq itself is renowned for its rich culinary heritage, including dishes like Masgouf (spiced grilled fish) and various rice-based meals like Qoozi, which often feature dairy products. The tradition of brining cheese is a ancient preservation technique shared across the Eastern Mediterranean and Middle East, making Akkawi a delicious symbol of shared foodways.
Production Process
The production of Akkawi begins with high-quality pasteurized milk, which is gently warmed. A starter culture and rennet are added to coagulate the milk, forming a firm curd. The curds are then cut into small pieces to release the whey, a crucial step for achieving the desired dense texture.
These curds are then gathered and placed into special molds, where they are pressed to expel additional whey and consolidate the cheese’s form. After pressing, the cheese block is cut into smaller portions and submerged in a saturated salt brine solution for several days, sometimes up to a week. This brining process is what gives Akkawi its signature salinity and preserves it, resulting in the final product ready for packaging and consumption without any further aging.
Wine or Beverage Pairings
The salty, milky character of Akkawi cheese pairs beautifully with a range of beverages. A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio provides a refreshing contrast to the saltiness. The high acidity in these wines cleanses the palate and complements the cheese’s mild flavor without overpowering it.
Regionally, it is traditionally enjoyed with Ayran, a savory yogurt-based drink, which harmonizes perfectly with the salt content. For non-alcoholic options, a glass of chilled, sweetened black tea or a light, hoppy lager also makes for a delightful pairing. The key is to choose beverages that either cut through the salt or mirror its refreshing qualities.
Suitable Fruit and Vegetables
Fresh, juicy vegetables are classic partners for Akkawi cheese. Sliced tomatoes, cucumbers, and green bell peppers offer a crunchy, hydrating contrast to its saltiness and dense texture. Their mild flavors allow the cheese to remain the star of the plate.
For fruits, watermelon and cantaloupe are exceptional choices; their high water content and sweetness provide a fantastic counterbalance to the salt. Fresh figs, with their honeyed sweetness and slight granular texture, also pair exquisitely. A drizzle of high-quality olive oil over the cheese and vegetables is a common and highly recommended enhancement.
Suitable Meat and Fish dishes
Akkawi’s excellent melting properties make it a superb filling for pastries that include minced meat. It is famously used in Sfiha (open-faced meat pies) and Fatayer (meat-stuffed pastries), where its saltiness seasons the lamb or beef filling. The cheese melts into the meat, creating a juicy, flavorful interior.
It can also be layered into baked pasta dishes with ground meat or shredded chicken. While less common with fish, a melted Akkawi topping could work well on a mild white fish baked with tomatoes and herbs, adding a salty, creamy element. Its primary role in savory cooking is to provide salinity and richness without dominating other ingredients.
Presentation
For optimal enjoyment, remove Akkawi cheese from the refrigerator and its brine about 30 minutes before serving. This allows it to come to a cool room temperature, around 18-20°C, which softens its texture and allows its mild flavors to fully express themselves. Serving it too cold will mute its taste and make it overly firm.
Present the cheese on a large, flat platter or a wooden board alongside its accompaniments. Slice or cube the cheese and arrange it artfully next to bowls of olives, fresh vegetable sticks, and bunches of grapes. Provide a small cheese knife for guests to serve themselves. For eating, a standard fork or even fingers (with bread) are perfectly appropriate, reflecting the informal, sharing nature of mezze.
Recipe Ideas
Akkawi and Mint Pastries (Fatayer bi Jibneh)
These savory pastries are a beloved snack across the Levant, often prepared for breakfast or as an appetizer. The combination of salty, melted Akkawi cheese and fresh, aromatic mint is classic and utterly delicious. They are best served warm from the oven, making them a perfect make-ahead option for entertaining.
The dough is typically a simple yeast dough that is soft and slightly chewy, providing a wonderful contrast to the rich filling. You can find pre-made dough in many stores to save time. This recipe showcases Akkawi’s fantastic melting qualities and its ability to be the star ingredient in a baked good.
- 500 g all-purpose flour
- 7 g instant yeast
- 1 tsp sugar
- 1 tsp salt
- 300 ml warm water
- 2 tbsp olive oil
- 400 g Akkawi cheese, grated
- 1 large handful fresh mint leaves, finely chopped
- 1 egg, beaten (for egg wash)
- Sesame seeds (optional, for topping)
- In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 200°C (180°C fan-forced). Punch down the dough and divide it into small, walnut-sized balls.
- On a floured surface, roll each ball into a small circle, about 10 cm in diameter.
- In a separate bowl, mix the grated Akkawi cheese with the chopped mint.
- Place a spoonful of the cheese mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges firmly to seal. You can also form triangles.
- Place the pastries on a baking tray lined with parchment paper. Brush the tops with the beaten egg and sprinkle with sesame seeds if desired.
- Bake for 15-20 minutes, or until the pastries are golden brown. Serve immediately.
Watermelon and Akkawi Salad
This salad is a refreshing summer dish that highlights the brilliant pairing of sweet watermelon and salty cheese. It is incredibly simple to assemble yet delivers complex and satisfying flavors. It is a common sight on Middle Eastern tables during the hot months, acting as a light lunch or a palate-cleansing side dish.
The key to this salad is using the ripest, sweetest watermelon you can find for the best contrast. The fresh mint and drizzle of olive oil elevate the simple ingredients into something extraordinary. It is a no-cook recipe that comes together in minutes, perfect for impressing guests with minimal effort.
- 1 small watermelon (about 2 kg), chilled
- 250 g Akkawi cheese
- 1 small red onion, very thinly sliced
- A large handful of fresh mint leaves
- A large handful of fresh basil leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp pomegranate molasses (optional)
- Freshly ground black pepper
- Cut the watermelon into bite-sized cubes, discarding the rind. Place the cubes in a large serving bowl.
- If the Akkawi is very salty, you may briefly rinse it under cold water and pat it dry. Cut the cheese into cubes similar in size to the watermelon.
- Add the cheese cubes, thinly sliced red onion, and fresh herbs to the bowl with the watermelon.
- Drizzle the extra virgin olive oil and pomegranate molasses (if using) over the salad.
- Gently toss the ingredients together to combine, being careful not to break up the watermelon too much.
- Finish with a generous grind of black pepper. Serve immediately while the watermelon is still cold and crisp.
Similar Cheeses and Alternatives
Nabulsi cheese is perhaps the closest relative to Akkawi, also a white brined cheese from the Levant region. While similar in appearance and texture, Nabulsi is often flavored with mahlab (cherry pit powder) and mahlep (black cumin seeds), giving it a more distinct, aromatic flavor profile. It is also a great melting cheese and can be used interchangeably in many cooked dishes like pastries and desserts. Halloumi from Cyprus is another famous brined cheese known for its grilling properties. While Halloumi has a firmer texture and a more pronounced, squeaky quality when cooked, it shares the salty, milky base notes of Akkawi and can work as a substitute, especially in salads or pan-fried applications. For a less salty option, fresh Mozzarella or unsalted Feta can be used, though they will lack the characteristic salinity and may behave differently when melted.
Akkawi cheese: Questions and answers
What are recommended pairings for Akkawi cheese?
Pair Akkawi cheese with crisp vegetables like cucumbers and tomatoes for a refreshing contrast. Sweet fruits such as watermelon or figs balance its saltiness beautifully. For drinks, try dry white wine, ayran, or chilled black tea to complement its mild, milky flavor.
What are good substitutes for Akkawi cheese?
Akkawi cheese halloumi or Nabulsi cheese can substitute for Akkawi due to their similar brined, semi-hard textures. Mozzarella offers a mild flavor and good melting properties but is less salty. Feta can work in salads if rinsed to reduce saltiness, though it is crumblier.
How do you ensure safety with Akkawi cheese?
Purchase Akkawi cheese from reputable sources to ensure it is made from pasteurized milk. Keep it refrigerated in brine and avoid cross-contamination with other foods. Discard the cheese if you notice any unusual discoloration, sour odor, or slimy texture.
What is the shelf life of Akkawi cheese?
When stored properly in brine in the refrigerator, Akkawi cheese can last for several weeks. Always check for any off smells or mold before use, and discard if the brine appears cloudy. For best quality, consume within one month of opening.
Where can you buy Akkawi cheese?
Look for Akkawi cheese in Middle Eastern grocery stores or specialty cheese shops that carry Levantine products. It is often sold in rectangular blocks sealed in brine-filled containers. Some online international food retailers also stock authentic Akkawi cheese for delivery.
What is the proper way to cut Akkawi cheese?
Use a sharp knife to slice Akkawi cheese into thin, even pieces or small cubes for serving. Its semi-hard, pliable texture allows for clean cuts without crumbling. Always cut the cheese after removing it from the brine and pat it dry lightly if needed.
How is Akkawi cheese best eaten?
Serve Akkawi cheese at a cool room temperature of around 18-20°C to enhance its mild, salty flavor. Enjoy it sliced or cubed with fresh vegetables like tomatoes and cucumbers on a mezze platter. It also pairs wonderfully with flatbreads or melted in pastries for a warm, savory treat.
What is the ideal cooling for Akkawi cheese?
Store Akkawi cheese in the refrigerator at a consistent temperature of 4°C to preserve its texture and flavor. Avoid freezing it as this can alter its semi-hard, smooth consistency. Always keep it in brine while refrigerated to maintain moisture and prevent hardening.
How should you store Akkawi cheese?
Keep Akkawi cheese submerged in its original brine inside an airtight container in the refrigerator. Ensure the brine fully covers the cheese to prevent drying and maintain freshness. Change the brine weekly if storing for a long period to avoid spoilage.
How do you use Akkawi cheese?
Akkawi cheese is perfect for melting into pastries like fatayer or layering into baked pasta dishes. Its mild saltiness seasons meat fillings in savory pies without overpowering other ingredients. You can also crumble it over salads or use it as a table cheese for mezze platters.