Ackawi cheese is a soft, slightly salty Middle Eastern cow’s milk cheese that is commonly eaten for breakfast or as an all-purpose table cheese. It is difficult to find outside of the Middle East and is often substituted with mozzarella. It is resistant to melting, making it a good choice for frying. A special variation called naboulsi is heavily aged and packed in pickle.
Ackawi cheese is a soft Middle Eastern cow’s milk cheese that is very popular in much of the Levant. There are several ways to serve ackawi cheese, ranging from breading and frying to eating directly as a snack, and it is a common offering in Middle Eastern markets. Outside of the Middle East, it can be a little difficult to find ackawi cheese and it’s hard to find a good stand-in. Some cooks use mozzarella, although this cheese has a slightly different profile than traditional ackawi.
This cheese has a soft, tender texture and a very delicate, slightly salty flavour. The flavor is created by brining, the method that has traditionally been used to keep the cheese from spoiling. Unlike heavily salted cheeses like feta, ackawi cheese tends to be less salty, thanks to a milder brine, and has a very smooth texture with a hint of creaminess.
A common use for ackawi is as a breakfast cheese, wrapped in bread or served with fruit. It is also seen as an all-purpose table cheese, often offered at lunch and dinner as well. Some people also like to take ackawi on picnics, typically eating it with a soft flatbread, and it can be included in cooked dishes, although it doesn’t melt very well. Resistance to melting makes ackawi an excellent choice as a fried cheese, because it will hold its shape rather than break apart during the frying process.
This cheese is believed to have originated in Lebanon and Syria, where it is still widely eaten. Furthermore, it is very common in Israel and among the Palestinian community, illustrating the culinary and cultural exchange between many Middle Eastern nations. The cheese is in fact named for an Israeli port city, perhaps referencing a common point of export.
A special variation of ackawai cheese known as naboulsi is made by boiling the cheese in a blend of spices, creating a heavily aged cheese. Naboulsi is also packed in pickle after finishing, and is a very popular treat in Lebanon. This type of ackawi cheese is best eaten straight with a mild bread, allowing the flavors of the spices to come through clearly.
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