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Distinctive Features
Akkawi cheese typically forms in square or rectangular blocks, weighing between 500 grams to one kilogram. It boasts a pure, snowy white color and a very smooth, slightly shiny surface. The texture is semi-soft and pliable, offering a delightful squeak against the teeth when fresh. Its moisture content is relatively high due to the brining process, giving it a soft yet firm consistency that is easy to slice. The flavor profile is predominantly mild and milky with a balanced, noticeable saltiness that is not overpowering. It lacks a rind and has a homogeneous appearance throughout, with no eyes or holes.
The cheese is made primarily from cow’s milk, though some traditional versions may use a mix of sheep or goat milk. It contains a moderate fat content, usually around 20-25% fat in dry matter, contributing to its rich mouthfeel without being greasy. Its high salinity acts as a natural preservative, allowing it to be stored in its brine for several weeks. The cheese’s structure allows it to hold its shape well when cooked, making it ideal for frying or baking. Its gentle flavor makes it a fantastic introductory cheese for those new to Middle Eastern dairy products.
Cheese Varieties
Traditional Akkawi from the Akka (Acre) region is the most renowned variety, often considered the benchmark for quality. In Israel, most commercially produced Akkawi is made from pasteurized cow’s milk to meet modern food safety standards. Some smaller dairies might produce a version with a slightly higher salt content for extended preservation. Another variety includes Akkawi made with reduced sodium, catering to health-conscious consumers who still want to enjoy its characteristic texture. The fundamental production method and mild flavor remain consistent across these varieties.
Outside of its core region, similar cheeses exist but often under different names. In Jordan and Palestine, a very similar brined white cheese is also popular. The key difference between varieties often lies in the intensity of the salt cure and the specific bacterial cultures used during fermentation. All authentic versions share the defining traits of a white color, semi-soft texture, and a clean, salty taste. The cheese is not typically aged for long periods, distinguishing it from harder, aged brined cheeses like Halloumi.
History and Traditions
Akkawi cheese takes its name from the city of Akka (Acre) on Israel’s northern coast, a historic port city with a rich culinary heritage. Its production method was developed by Arab cheesemakers in the region, utilizing brining as a practical way to preserve milk in a warm climate. The technique spread throughout the Levant, becoming a cornerstone of the local diet. The city of Akka is also famous for its vibrant Old City markets, fresh seafood, and rich history, which includes Crusader and Ottoman influences. Cheese production remains an important traditional craft in the area.
The cheese is deeply woven into the social and culinary fabric of the region. It is a essential component of the Israeli and Palestinian breakfast, often served alongside labneh, olives, tomatoes, and olive oil. It is also a traditional filling for sweet pastries like Kanafeh, a beloved dessert especially popular during the Muslim holy month of Ramadan. The skill of making Akkawi has been passed down through generations, though large-scale dairy production has now modernized the process. It symbolizes the shared foodways of the diverse communities in the region.
Production Process
The production of Akkawi begins with fresh, pasteurized cow’s milk, which is warmed in large vats. A starter culture is added to begin acidification, followed by rennet to coagulate the milk and form a solid curd. The curd is then cut into small pieces to release the whey. The curds are gently stirred and heated to a specific temperature to achieve the desired moisture and texture. They are then gathered and placed into special square molds, which give the cheese its characteristic shape.
After molding, the cheese is pressed to expel additional whey and create a firm block. The pressed blocks are then submerged in a concentrated salt brine solution for several days. This brining step is critical as it seasons the cheese and acts as the primary preservation method. Finally, the cheese is packaged and often stored in a weaker brine solution to maintain its moisture and salinity until it reaches the consumer. The entire process from milk to finished product typically takes less than a week, resulting in a fresh, young cheese.
Wine or Beverage Pairings
The salty, milky profile of Akkawi pairs beautifully with a variety of beverages. A classic regional pairing is with Arak, an anise-flavored spirit popular in the Levant. When diluted with water and ice, Arak’s licorice notes cut through the cheese’s richness and complement its salinity. For a non-alcoholic option, fresh Ayran, a savory yogurt drink, is a perfect match, as its tangy coolness balances the salt. Sweet black tea, often consumed in the Middle East, also provides a pleasant contrast to the cheese’s savory character.
In terms of wine, crisp, high-acid white wines are excellent choices. A Greek Assyrtiko or a Spanish Albariño can handle the saltiness and refresh the palate. For those who prefer red wine, a light, low-tannin red like a Beaujolais Nouveau or a Pinot Noir can work without overwhelming the cheese’s delicate flavor. A dry rosé from Provence, with its notes of red fruit and minerality, is another versatile and successful pairing. The goal is to choose a beverage that either contrasts or cleanses the palate from the cheese’s salt.
Suitable Fruit and Vegetables
Fresh, juicy vegetables are a classic accompaniment to Akkawi cheese. Sliced tomatoes and cucumbers provide a hydrating, crisp contrast to its saltiness. Fresh mint leaves, parsley, and scallions add a herbal brightness that enhances the cheese’s milky flavor. For a sweeter counterpoint, watermelon chunks are a fantastic summer pairing, as their sweetness beautifully offsets the salt. Olives, both green and black, are a natural partner, reinforcing the cheese’s Mediterranean character.
Grilled or roasted vegetables also work wonderfully. Charred bell peppers, zucchini, and eggplant develop a sweetness that complements the cheese. Figs and dates offer a rich, honeyed fruit option that pairs exquisitely, especially when the cheese is served as part of a dessert or cheese board. A simple salad of chopped parsley, tomato, and onion, known as Arab salad, is a traditional and perfect side dish. The key is to balance the cheese’s salinity with either freshness, sweetness, or acidity from the plant-based accompaniments.
Suitable Meat and Fish dishes
Akkawi cheese is rarely served as a direct accompaniment to meat but is often incorporated into dishes containing them. It is a common filling for pastries like Sfiha (meat pies), where its melting quality binds the spiced meat mixture together. It can be cubed and added to salads that feature grilled chicken or shrimp, adding a salty, creamy element. Its mild flavor does not compete with strongly spiced meats, such as those used in kebabs or shawarma.
When considering fish, Akkawi can be used in baked dishes. It works well in a baked fish recipe where it is stuffed inside the cavity or melted on top towards the end of cooking. It pairs nicely with white, flaky fish like sea bass or cod. The cheese should be added carefully to avoid making the dish too salty, as the fish itself may be seasoned. It is less commonly paired with red meat, as its delicate profile can be overshadowed by stronger flavors.
Presentation
Akkawi cheese should be removed from the refrigerator approximately 30 minutes before serving. This allows it to come to a cool room temperature, around 18-20°C, which maximizes its flavor and soft texture. Serve it on a simple, flat plate or a wooden board to showcase its bright white color. Arrange slices or cubes of the cheese neatly, perhaps fanned out or in a small pile. Always provide a separate knife for guests to serve themselves.
For eating, a standard cheese knife or a small fork is sufficient. If serving as part of a mezze spread, present it alongside its traditional accompaniments like tomatoes, cucumbers, olives, and fresh bread. For a more elegant presentation, you can garnish the plate with a drizzle of high-quality olive oil and a sprinkle of za’atar or fresh herbs. The goal is to keep the presentation fresh, simple, and inviting, reflecting its role in casual, shared meals.
Recipe Ideas
Baked Akkawi with Za’atar and Olive Oil
This simple baked dish highlights the melting quality of Akkawi cheese while infusing it with classic Levantine flavors. It makes for a wonderful warm appetizer or a side dish to a larger meal. The za’atar provides an earthy, herbal note that pairs perfectly with the salty cheese and rich olive oil. It is incredibly easy to prepare and is always a crowd-pleaser.
Serve this dish straight from the oven with warm pita bread for dipping. The cheese will be stretchy and gooey, perfect for sharing. The recipe requires minimal ingredients but delivers maximum flavor, embodying the simplicity of Mediterranean cooking. It is best enjoyed immediately while the cheese is still hot and molten.
- 250g Akkawi cheese, cut into 1 cm cubes
- 2 tablespoons high-quality olive oil
- 1 tablespoon za’atar spice blend
- 1 teaspoon sumac (optional)
- Fresh pita bread, for serving
- Preheat your oven to 200°C (180°C fan).
- Arrange the cubed Akkawi cheese in a small, oven-proof baking dish.
- Drizzle the olive oil evenly over the cheese.
- Sprinkle the za’atar and sumac (if using) over the top.
- Bake for 10-12 minutes, or until the cheese is completely melted and bubbling around the edges.
- Remove from the oven and serve immediately with warm pita bread.
Sweet Kanafeh with Akkawi
Kanafeh is a iconic Middle Eastern dessert where Akkawi cheese plays a starring role. This recipe creates a delicious contrast between the sweet, syrupy pastry and the slightly salty, melted cheese. It is a celebratory dish often enjoyed during holidays and special occasions. The result is a rich, unique dessert that is both crispy and creamy.
Making Kanafeh requires fine shredded kataifi pastry, which can be found in Middle Eastern grocery stores. The key is to properly prepare the Akkawi cheese by soaking it in water to reduce some of its saltiness before use. The dessert is drenched in a rose or orange blossom-scented sugar syrup after baking, making it irresistibly moist and fragrant. It is a true showstopper dessert.
- 500g Akkawi cheese, shredded or finely crumbled
- 250g kataifi pastry (shredded phyllo), thawed
- 200g unsalted butter, melted
- 300g sugar
- 350ml water
- 1 tablespoon lemon juice
- 1 tablespoon rose water or orange blossom water
- Crushed pistachios, for garnish
- Soak the shredded Akkawi cheese in a bowl of water for 1 hour to desalinate slightly. Drain and squeeze out excess water.
- Preheat oven to 180°C. Butter a round 23cm baking pan.
- In a bowl, separate the kataifi pastry strands and mix with the melted butter until thoroughly coated.
- Press half of the buttered kataifi into the bottom of the prepared pan to form a base.
- Spread the prepared Akkawi cheese evenly over the kataifi base.
- Top with the remaining kataifi pastry, pressing down gently.
- Bake for 30-40 minutes, until golden brown and crispy on top.
- While baking, make the syrup: combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat and stir in the rose or orange blossom water.
- Once the Kanafeh is out of the oven, immediately pour the cool syrup evenly over the hot pastry.
- Garnish generously with crushed pistachios. Allow to set for 10 minutes before slicing and serving.
Similar Cheeses and Alternatives
Nablusi cheese is perhaps the closest relative to Akkawi, also a brined white cheese from the Palestinian city of Nablus. It is very similar in texture and production but is often used specifically for desserts like Kanafeh. Halloumi from Cyprus is another brined cheese, but it has a much firmer texture and is renowned for its grilling properties, unlike the softer, melting Akkawi. Greek Mizithra, a fresh whey cheese, can offer a similar salty profile but is often drier and crumblier. Feta cheese is saltier and more tangy, with a crumbly texture that differs from Akkawi’s smoothness. For a non-brined alternative, a fresh mozzarella can provide a similar mild milky flavor and soft texture, though it lacks the characteristic salinity. When substituting, consider whether the recipe requires the cheese to be fried, baked, or eaten fresh, as this will guide the best alternative choice.
Akkawi cheese: Questions and answers
What are good pairings for Akkawi cheese?
Pair Akkawi cheese with fresh vegetables like tomatoes and cucumbers for a classic combination. It goes well with sweet fruits such as watermelon or figs to balance its saltiness. For beverages, try crisp white wine, arak, or ayran to complement its mild flavor.
What are good substitutes for Akkawi cheese?
Halloumi or Nabulsi cheese can substitute for Akkawi cheese in most recipes. Mozzarella offers a similar melting quality but is less salty. For a closer match, lightly salt fresh paneer and use it in cooked dishes requiring a firm texture.
Is Akkawi cheese safe to eat?
Akkawi cheese is safe to eat when made from pasteurized milk and stored correctly. Discard it if you notice mold, an ammonia smell, or a slimy texture. Always keep it refrigerated and consume it within its shelf life to avoid foodborne illness.
What is the shelf life of Akkawi cheese?
When stored properly in brine in the refrigerator, Akkawi cheese lasts for about 3 to 4 weeks. Always check for any off smells or discoloration before use. Unopened commercial packages may have a best-before date printed on the label.
Where can I buy Akkawi cheese?
Purchase Akkawi cheese at Middle Eastern grocery stores or specialty cheese shops. Look for it in the refrigerated article, often packaged in brine-filled containers. Some larger supermarkets with international aisles may also carry this cheese.
What is the proper way to cut Akkawi cheese?
Use a sharp knife to slice Akkawi cheese into even cubes or thin slices. Cut against the firm texture for clean edges, especially if using in pastries or salads. Always wipe the knife between cuts to prevent sticking and maintain neat portions.
How should I eat Akkawi cheese?
Eat Akkawi cheese at a cool room temperature of about 18°C to appreciate its full flavor. Serve it sliced or cubed with fresh tomatoes, cucumbers, and olives for a traditional breakfast. It also pairs wonderfully with bread or in pastries for a balanced meal.
Does Akkawi cheese require cooling?
Yes, Akkawi cheese must always be refrigerated due to its high moisture content. Store it in the coldest part of your fridge, ideally between 2°C and 4°C. Never leave Akkawi cheese at room temperature for more than two hours to ensure safety.
What is the best way to store Akkawi cheese?
Keep Akkawi cheese submerged in its original brine inside an airtight container. Store it in the refrigerator at a temperature between 2°C and 4°C. Change the brine weekly if homemade to maintain freshness and prevent spoilage.
How do I use Akkawi cheese in cooking?
Akkawi cheese is excellent for baking and frying due to its high melting point. Use it as a filling for savory pastries like meat pies or sweet desserts such as Kanafeh. Its mild saltiness enhances dishes without overpowering other ingredients.