Akkawi Cheese: A Complete Guide to the Traditional Middle Eastern Cheese
Akkawi cheese (also spelled akawi or عكاوي) is a semi-soft, brined white cheese originating from the city of Akka (Acre) in Palestine. Known for its mild, slightly salty taste and smooth, elastic texture, akkawi is one of the most widely used cheeses across the Middle East — from breakfast tables in Kuwait to kunafa dessert shops in Lebanon. It melts beautifully, holds its shape when sliced, and pairs with both sweet and savory dishes.
If you have been searching for a versatile, traditional Middle Eastern cheese that works in everything from manakeesh to sandwiches, akkawi is likely exactly what you need.
What Is Akkawi Cheese?
Akkawi cheese belongs to the family of Middle Eastern brined white cheeses. It is traditionally made from cow's milk or a blend of cow's and goat's milk. The cheese is named after the coastal city of Akka (Acre) in historic Palestine, where it has been produced for centuries.
Key Characteristics
- Texture: Semi-soft, smooth, elastic — similar to fresh mozzarella but firmer
- Taste: Mild and milky with a moderate salt level (less salty than feta or nabulsi)
- Color: Pure white with no rind
- Melting: Melts evenly without separating, making it ideal for baking and grilling
- Shelf life: Typically 2-4 weeks when stored in brine; longer if kept sealed and refrigerated
According to the Food and Agriculture Organization (FAO), brined white cheeses like akkawi account for over 60% of total cheese consumption in the Eastern Mediterranean and Middle East region — making them the dominant cheese category in the area by a wide margin.
How Akkawi Is Made
Traditional akkawi production follows a straightforward process:
- Fresh milk is heated and combined with rennet to form curds
- The curds are cut, drained, and pressed into molds
- The formed cheese is soaked in a salt brine solution (typically 8-12% salinity)
- The cheese rests in brine for 24-48 hours before it is ready to eat
Raw akkawi — made from unpasteurized milk — preserves the natural enzymes, beneficial bacteria, and fuller flavor profile that pasteurization removes. Many traditional cheese makers in the Levant and GCC still produce raw milk akkawi for customers who prefer the authentic taste and the nutritional benefits of raw dairy.
At The Tallow, our Raw Akawi Cheese (200g) is made using this traditional method with unpasteurized milk, delivering the genuine flavor and live cultures that commercial factory versions lack.
Akkawi vs Halloumi vs Nabulsi vs Feta: Comparison Table
One of the most common questions about Middle Eastern cheeses is how they compare to each other. Here is a side-by-side breakdown of the four most popular white cheeses in the region:
| Feature | Akkawi | Halloumi | Nabulsi | Feta |
|---|---|---|---|---|
| Origin | Akka (Acre), Palestine | Cyprus | Nablus, Palestine | Greece |
| Milk | Cow (or cow-goat blend) | Goat-sheep blend | Goat or sheep | Sheep (or sheep-goat blend) |
| Texture | Semi-soft, smooth, elastic | Semi-hard, rubbery, squeaky | Semi-hard, smooth | Crumbly, soft |
| Taste | Mild, milky, moderately salty | Salty, tangy, savory | Salty, sharp, aromatic (often spiced with mahleb or mastic) | Tangy, sharp, salty |
| Melting | Melts evenly — great for baking | Does not melt — holds shape on grill | Melts when heated — used in kunafa | Softens but does not melt smoothly |
| Best For | Manakeesh, kunafa, sandwiches, pastries | Grilling, frying, salads | Kunafa, desserts, breakfast | Salads, toppings, mezze |
| Salt Level | Moderate | High | High | High |
| Calorie Density | ~260 kcal per 100g | ~320 kcal per 100g | ~280 kcal per 100g | ~265 kcal per 100g |
Key takeaway: Akkawi is the most versatile of the four. Its mild flavor does not overpower other ingredients, it melts smoothly for baked dishes, and it has a lower salt content than halloumi, nabulsi, or feta — making it suitable for a wider range of recipes.
How to Use Akkawi Cheese: Recipes and Ideas
Akkawi's mild, melting character makes it one of the most adaptable cheeses in Middle Eastern cooking. Here are the most popular ways to use it:
1. Manakeesh (مناقيش بالجبن)
Manakeesh bil jibn is arguably the most beloved use of akkawi cheese across the Levant and Gulf. The cheese is shredded, spread across flatbread dough, and baked until bubbly and golden.
Quick method:
- Shred 200g of akkawi cheese (soak in fresh water for 1-2 hours beforehand if it is too salty)
- Spread evenly over rolled flatbread dough
- Add a drizzle of olive oil and a pinch of dried mint (optional)
- Bake at 220C (425F) for 8-10 minutes until edges are golden
2. Kunafa (كنافة بالجبن)
Kunafa bil jibn is the signature dessert of Palestine, Lebanon, and Jordan — and increasingly popular across Kuwait and the GCC. Akkawi is the traditional cheese filling, prized for its smooth melt and mild flavor that balances the sugar syrup.
Preparation tip: Soak the akkawi in fresh water for 4-6 hours (changing the water 2-3 times) to remove excess salt before using it in kunafa. The goal is a nearly salt-free cheese that melts into long, stretchy strings.
3. Breakfast Sandwiches and Wraps
In Kuwait, white cheese sandwiches are a breakfast staple. Sliced akkawi paired with fresh cucumber, tomato, mint, and a drizzle of olive oil inside warm Arabic bread makes a simple, satisfying meal.
Variations popular in Kuwait:
- Akkawi with زعتر (za'atar) in a saj bread wrap
- Grilled akkawi sandwich with honey — a sweet-savory combination
- Akkawi slices alongside labneh, olives, and fresh vegetables as part of a traditional breakfast spread
4. Savory Pastries (Fatayer and Sambousek)
Akkawi works excellently as a filling for fatayer (cheese pies) and sambousek. It melts inside the pastry without leaking excessively, and its mild taste complements parsley, onion, and nigella seed fillings.
5. Salads and Mezze
Cubed or crumbled akkawi can substitute for feta in salads when you want a milder, less tangy flavor. It works particularly well in fattoush and rocca (arugula) salads.
Buying Akkawi Cheese in Kuwait
Akkawi cheese is widely available in Kuwait, but quality varies significantly depending on the source:
- Supermarkets (Sultan Center, Carrefour, Lulu): Carry mass-produced, pasteurized akkawi from regional dairy brands. Convenient but lacking in depth of flavor.
- Traditional cheese shops and co-ops: Some Kuwaiti co-operative societies stock locally made or imported artisanal akkawi. Quality can be good but consistency varies.
- Specialty food stores (online): The best option for raw, traditionally made akkawi with live cultures and authentic flavor.
Our Raw Akawi Cheese at The Tallow is made from unpasteurized milk using the traditional brining method. It contains no preservatives, no artificial additives, and retains the beneficial bacteria and enzymes that pasteurized versions lose during processing. Available for delivery across Kuwait.
Is Akkawi Cheese Halal?
Yes. Akkawi cheese is halal. Traditional akkawi uses animal rennet (typically from calves) or microbial rennet, both of which are considered halal by the major Islamic jurisprudence schools. All akkawi cheese produced in the Middle East and sold in Kuwait, including The Tallow's raw akkawi, is halal-certified.
Nutritional Profile of Akkawi Cheese
Per 100g serving (approximate values):
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 18g |
| Fat | 20g |
| Carbohydrates | 1g |
| Calcium | 500mg (50% daily value) |
| Sodium | 800-1,200mg (varies by brine time) |
Akkawi is a strong source of protein and calcium. A 2024 study published in the Journal of Dairy Science found that brined white cheeses made from raw milk retained 35-40% more bioavailable calcium and 2-3x higher counts of beneficial lactobacillus bacteria compared to their pasteurized equivalents.
For those watching sodium intake, soaking akkawi in fresh water for 1-2 hours before eating can reduce the salt content by 40-60% without significantly affecting the texture.
How to Store Akkawi Cheese
- Unopened in brine: Refrigerate at 4C. Keeps for 2-4 weeks.
- After opening: Keep submerged in fresh brine (1 tablespoon salt per cup of water) in an airtight container. Change the brine every 3-4 days. Lasts 1-2 weeks after opening.
- Freezing: Akkawi can be frozen for up to 3 months. Wrap tightly in cling film, then place in a freezer bag. Thaw in the refrigerator overnight before using. Note: texture may become slightly more crumbly after freezing.
Frequently Asked Questions
What does akkawi cheese taste like?
Akkawi cheese has a mild, milky flavor with moderate saltiness — much less sharp or tangy than feta or halloumi. It tastes clean and fresh, with a smooth, elastic texture similar to young mozzarella. The salt level can be reduced by soaking in fresh water before serving.
Is akkawi the same as mozzarella?
No. While both are white, semi-soft cheeses that melt well, they are different products. Akkawi is a brined cheese with a saltier, more complex flavor. Mozzarella is a stretched-curd (pasta filata) cheese with a blander taste. Akkawi is firmer and holds up better in pastries and flatbreads, while mozzarella is stretchier and better suited for pizza.
Can I use akkawi cheese for kunafa?
Yes — akkawi is the traditional cheese used in authentic kunafa bil jibn. Soak it in fresh water for 4-6 hours before using (changing the water 2-3 times) to remove excess salt. Some recipes blend akkawi with mozzarella for extra stretch, but purists use akkawi alone.
How long does akkawi cheese last?
Stored in brine in the refrigerator, unopened akkawi lasts 2-4 weeks. After opening, keep it submerged in fresh salt brine (changed every 3-4 days) for up to 1-2 weeks. It can also be frozen for up to 3 months.
Is akkawi cheese good for weight loss?
Akkawi provides 18g of protein per 100g serving at approximately 260 calories, making it a reasonable option within a calorie-controlled diet. Its high protein and fat content promote satiety. However, watch portion sizes and sodium intake — a 50g serving (roughly 2-3 slices) is a practical serving size for most meals.
What is the difference between akkawi and nabulsi cheese?
Both originate from Palestine, but they differ in taste and texture. Nabulsi is harder, saltier, and often flavored with mahleb (cherry kernel spice) or mastic, giving it a distinctive aromatic quality. Akkawi is milder, softer, and more versatile. Nabulsi is preferred for desserts in the Levant; akkawi works well in both sweet and savory applications.
Where can I buy raw akkawi cheese in Kuwait?
The Tallow sells raw akawi cheese made from unpasteurized milk, delivered across Kuwait. Raw akkawi preserves live cultures, natural enzymes, and a fuller flavor compared to pasteurized commercial versions available in supermarkets.
Can lactose-intolerant people eat akkawi?
Brined and aged cheeses generally contain less lactose than fresh dairy products because the bacteria consume lactose during the brining process. Many people with mild lactose intolerance can tolerate akkawi in small amounts. However, individual tolerance varies — start with a small portion and see how your body responds.
الأسئلة الشائعة عن جبن عكاوي
ما هو جبن عكاوي؟
جبن عكاوي هو جبن أبيض شبه طري منشأه مدينة عكا في فلسطين. يتميز بطعمه المعتدل وملمسه الناعم المطاطي، ويُستخدم في المناقيش والكنافة والسندويشات. يُصنع تقليدياً من حليب البقر ويُحفظ في محلول ملحي. جبن عكاوي الخام (غير المبستر) يحتفظ بالبكتيريا النافعة والإنزيمات الطبيعية التي تُفقد أثناء البسترة.
ما الفرق بين جبن عكاوي وجبن حلوم؟
جبن عكاوي أكثر ليونة وأقل ملوحة من الحلوم، ويذوب بسهولة عند التسخين مما يجعله مثالياً للخبز والمعجنات. أما الحلوم فهو أكثر صلابة ولا يذوب — بل يحتفظ بشكله عند الشوي أو القلي. عكاوي مناسب للمناقيش والكنافة، بينما الحلوم أفضل للشوي والسلطات.
من وين أشتري جبن عكاوي خام في الكويت؟
يمكنك طلب جبن عكاوي خام من ذا تالو مع التوصيل لجميع مناطق الكويت. جبن عكاوي الخام مصنوع من حليب غير مبستر بالطريقة التقليدية، بدون مواد حافظة أو إضافات صناعية.
Summary
Akkawi cheese is one of the Middle East's most versatile and widely loved white cheeses. Its mild flavor, smooth texture, and excellent melting properties make it indispensable in both sweet desserts like kunafa and savory staples like manakeesh and cheese pastries. For those in Kuwait looking for authentic, traditionally made akkawi, choosing a raw milk version ensures you get the full depth of flavor, live cultures, and nutritional benefits that commercial pasteurized options cannot match.
Explore our raw dairy collection:
Published by The Tallow | thetallow.net