What is Ackawi cheese?

Ackawi Cheese is soft milk cheese in the Middle East, which is widely popular in most Levant. There are a number of ways to administer Akawi cheese, from its bread and frying to its eating straight as a snack, and it is a common offer in the Middle East markets. Outside the Middle East, it can be a bit difficult to find Akawi cheese and it is difficult to find a good stand-in. Some chefs use mozzarella, although this cheese has a slightly different profile from traditional Akawi. The taste is formed by brining, a method that is traditionally used to prevent the spoiling of cheese. Unlike heavily stored cheeses, such as feta, Akawi cheese tends to be less salty, thanks to milder solena and has a very smooth texture with a touch of cream. It is also considered as a universal table cheese, often in lunch and dinner. Some people also enjoy Akawi for picnics, usually eaten with soft bread and can be included in cooked meals, even if they don't melt too well. The melting resistance makes AKAWI an excellent choiceLike fried cheese, because during the frying process it will have its shape rather than decompose.

This cheese is considered to be a origin from Lebanon and Syria, where it is still widely consumed. In addition, it is very common in Israel and between the Palestinian community, illustrating a culinary and a cultural exchange among many nations in the Middle East. The cheese is actually named for the Israeli port city, maybe refers to a common export point.

Special variations of Akawai, known as Surgers, are produced by cooking cheese in a mixture of Spices, creating a strongly spicy cheese. Surzi is also wrapped in brine after completion and it is a very popular delicacy in Lebanon. This type of AKAWI cheese is best consumed straight with fine bread, allowing the spices to clearly pass.