Ackawi
Ackawi (also spelt Akawi, Akkawi or Akawieh) is a Middle Eastern cheese named after Acre (locally known as Akko, Akka), a city in the Northern district of Israel. In Arabic, akkawi means "from Akka". It is a soft, unripened, brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour. The cheese is widely popular across the Levant region, where it is used as a table cheese.
The cheese is commonly made using pasteurized cow's milk but can be made with goat or sheep's milk. It is produced on a large scale in Israel, Lebanon, Jordan, Syria, Gaza, Egypt, and Cyprus, where people typically eat it with a soft flatbread at lunch and dinner. Its texture can be compared to Mozzarella, Feta or Mizithra, as it does not melt very well. The resistance to melting makes it an excellent frying cheese. The cheese can be stored for up to a year.
Ackawi (also spelt Akawi, Akkawi or Akawieh) is a Middle Eastern cheese named after Acre (locally known as Akko, Akka), a city in the Northern district of Israel. In Arabic, akkawi means "from Akka". It is a soft, unripened, brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour. The cheese is widely popular across the Levant region, where it is used as a table cheese.
The cheese is commonly made using pasteurized cow's milk but can be made with goat or sheep's milk. It is produced on a large scale in Israel, Lebanon, Jordan, Syria, Gaza, Egypt, and Cyprus, where people typically eat it with a soft flatbread at lunch and dinner. Its texture can be compared to Mozzarella, Feta or Mizithra, as it does not melt very well. The resistance to melting makes it an excellent frying cheese. The cheese can be stored for up to a year.
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