Nabulsi and Akkawi Cheese: Discover the Rich Flavors and Heritage of Palestinian Cheesemaking
Nabulsi and Akkawi cheese are among the best-known Arabic cheeses, used in many beloved dishes—most famously the Palestinian dessert Kunafa. The Arabic cheese family also includes Halloumi, Feta, Labneh, Baladi, Mshallaleh, and Majdouli. Below, we explain what Nabulsi and Akkawi are, how they taste, and the most common ways to use them.
What Are Nabulsi and Akkawi Cheese?
Akkawi cheese is a white, semi-soft Middle Eastern cheese with a mild, salty flavor. Typically made from cow’s milk (sometimes mixed with goat’s milk), it is brined before sale and used widely in savory dishes.
Nabulsi cheese is one of the most popular white brined cheeses in the Middle East. Named after Nablus, Palestine, it’s well known across Palestine, Lebanon, Syria, and Jordan. Traditionally produced from goat’s or sheep’s milk, Nabulsi is white, rectangular, semi-hard, and melts beautifully—making it ideal for frying or grilling.
Ingredients & Traditional “Recipes”
Nabulsi cheese (typical): fresh milk (often goat/sheep or cow), salt, rennet (microbial/animal), possible additions like nigella (Kalonji) seeds, mahaleb, and a starter culture. Modern versions may include calcium chloride and potassium sorbate for quality and safety.
Akkawi cheese (typical): cow’s milk, salt, rennet, and sometimes a touch of vinegar during curdling. The formed cheese is brined to develop its signature mild-salty taste and supple texture.
Taste & Texture: Nabulsi vs. Akkawi
Nabulsi: semi-firm, unripened, sweet-salty balance with a high melting point. Flavor is often lifted by nigella seeds and mahaleb, lending a delicate, aromatic character.
Akkawi: mild and slightly salty; white and semi-soft with a gently springy bite. Flavor can vary with the milk blend and brining time, but it remains a versatile, crowd-pleasing cheese.
Popular Uses in the Kitchen
Nabulsi shines in the renowned Palestinian Kunafa—a luscious pastry of shredded dough layered with melted cheese and soaked in aromatic syrup. It’s also delicious in pastries (e.g., Jordanian mutabbaq), on manaqish, and in salads, sandwiches, pizzas, and even gourmet macaroni and cheese.
Akkawi is a staple across Middle Eastern cuisines in dishes like manakeesh, sambousek, and kunafa. It’s great on salads, sandwiches, pizzas, and works well in sauces, dips, and baked goods where a mild, creamy saltiness is welcome.
Nabulsi vs. Halloumi
Both are white, brined cheeses used widely in Middle Eastern cooking, but they differ. Nabulsi (often sheep/goat milk) is semi-firm with a gentler flavor and melts more readily when heated—excellent for pastries and desserts. Halloumi (traditionally Cyprus) has a firmer, squeaky bite and holds shape on the grill. Nabulsi isn’t a perfect substitute for Halloumi, but it can work in salads, kebabs, or pan-fried applications for a softer, meltier result.
FAQs
What kind of cheese is Akkawi?
Akkawi is a traditional Middle Eastern brined cheese, usually made from cow’s milk (sometimes goat or sheep). It’s mild, slightly salty, and semi-soft—great for baking and savory dishes.
What kind of cheese is Nabulsi?
Nabulsi is a white, rectangular, semi-firm brined cheese, commonly from sheep’s or goat’s milk. It softens and stretches when heated and is often flavored with nigella seeds and mahaleb.
What cheese is similar to Akkawi?
Mild fresh cheeses like queso blanco or queso fresco can be used as substitutes. For a naturally saltier option, try feta or halloumi and adjust salt to taste.
Is Akkawi the same as Halloumi?
No. Both are brined and used in similar cuisines, but halloumi is firmer and grills without melting. Akkawi is milder and softer, excellent in pastries, bakes, and fillings.
Explore More Middle Eastern Staples
Discover authentic Palestinian pantry items and more on Watany Palestinian Products. Pair your cheeses with premium extra virgin olive oil for classic flavor.