🧀 Akkawi

Akkawi is a white brined cheese from the Levant, made mainly from cow's milk, with a smooth soft texture and a mild salty taste. Its name is linked to the port city of Acre (Akka), from where it spread across the region.

Today it is made in Lebanon, Syria, Palestine and Jordan, and in the Gulf countries. The base is cow's milk, less often sheep's or goat's milk. The milk is pasteurised and set with rennet; the curd is cut, moulded and lightly pressed. The cheese is then salted and kept in brine, which places it among Brined cheeses, alongside feta and halloumi.

Akkawi has no long ripening: it is eaten fresh, after a few days or weeks in brine. The texture is firm yet soft, without holes; the flavour is clean and milky, with moderate saltiness.

At the table akkawi is served in slices with olives, tomatoes, cucumbers and flatbread. Before baking it is soaked in water to reduce salt: this is how knafeh, a sweet cheese pastry with syrup, and manakish, cheese flatbreads, are made. When heated it melts softly but does not run completely.

Why it matters to you: akkawi is an easy way into Levantine cooking. You can fry it, bake it or eat it fresh, and soaking lets you control how salty it is.