What is Akkawi?

Creamy style of cow's milk cheese from Palestine, Akkawi has spread to popularity all over the eastern edge of the Mediterranean. This cheese is easily extended with a smooth constitution and salty taste and is one of the few types of cheeses made with a special process of pressing, salting and immersion. This cheese is named around the city of Acre in northern Israel, which is translated in Arabic in akka .

by book from 2006 BRINED CHEESES A.y. Tamime, these types of cheeses are made using raw or pasturized milk, either from a cow, goats or sheep as in akkawi , but usually a cow. Rennet and calcium chloride are added to the milk, along with salt spraying and then the cheese is released after placing in molds.

for akkawi , which can also be written akawieh or ackawi is pressed several times to eliminate whey. This is then stored in Solace, the aquatic solution highly end. CIRDS is wrapped in curd,before they get into the brine. Over the next eight or more weeks, the cheese is pressed to further tighten the curd and then soak back in the brine, which is stored in a cold dark place.

Akkawi The cheese is often confused with another popular style of brinked cheeses called zapulsi , also a reversal of its city of origin, the city of the West Bank. However, this cheese is usually made of sheep or goat's milk and actually lasts a short boiling time in the brine solution for 10 minutes. This gives him a taste slightly different from akkawi . Other popular cheese in the area, Halloumi , can withstand cooking in a protein whey up to 50 minutes before starting storage in Solace.

The main centers for production Akkawi Cheees in 2011 are Cyprus, Lebanon and Syria, although some are still produced in their native Palestine. Popular table cheese in restaurants on StřEast, Akkawi is spreading regularly to Pita, Naan or even on the Jewish Challah. It is also popular pairing with fruit, salads or fried in oil and is served with ajvar -srbské pepper, garlic and eggplant. Even some desserts like al-kunafa have this cheese; However, it is usually soaked in water in advance to reduce the salt content. It is then mixed with sweet syrup and stuffed into bread.