Akkawi - What It Is, How to Buy It, and How to Use It

1. Lebanon ➝ Known for consistent quality and traditional production methods
2. Jordan ➝ Produces both industrial and artisanal versions with varying salt levels
3. Syria ➝ Famous for regional variations with distinctive aging techniques

• Palestinian Akkawi ➝ Traditional Akka-style. Look for "Baladi" (local/artisanal) on packaging for authentic production methods
• Lebanese Mountain Akkawi ➝ Made with milk from high-altitude grazing cows. Recognizable by its slightly firmer texture and clean label ingredients
• Syrian Akkawi ➝ Often aged slightly longer. Packaging may indicate "matured" or "special reserve"

• 🧂 Brined blocks ➝ Traditional form, requires soaking before eating but excellent for melting in dishes like knafeh
• 🥛 Fresh/low-salt ➝ Ready to eat, perfect for breakfast or cheese boards
• 🍽️ Sliced packages ➝ Convenient for sandwiches and quick meals
• 🌱 Nigella-studded ➝ Specialty version with black seeds, ideal as a table cheese
• 🧊 Frozen ➝ Often found in international markets, maintains quality for cooking applications

• 🌸 Spring ➝ Peak quality as cows feed on fresh spring vegetation, resulting in richer flavor and creamier texture. Ideal time to purchase for direct consumption.
• 🌞 Summer ➝ Higher production volume but sometimes slightly saltier to preserve in heat. Best for cooking applications where salt can be controlled.
• 🍂 Fall ➝ Balanced flavor profile with moderate salt levels. Versatile for both cooking and direct consumption.
• ❄ Winter ➝ Limited traditional production in some regions. Winter akkawi often has a denser texture and works exceptionally well in baked dishes.

• Color ➝ Look for uniform white to slightly off-white color; yellowing indicates age or improper storage.
• Form ➝ Brined blocks preserve traditional flavor but require soaking; pre-soaked varieties offer convenience but may lack depth.
• Packaging ➝ Clear brine should be just that ➝ clear. Cloudiness might indicate poor handling.

• Fresh dairy scent ➝ Should smell clean and milky with no sour or ammonia notes.
• Subtle sweetness ➝ A slight sweet milk aroma indicates proper aging.
• Off smells? ➝ Any fermented or sour smell suggests the cheese has spoiled or been improperly stored.

• Springy resilience ➝ Quality akkawi should bounce back slightly when pressed.
• Smooth surface ➝ The cut surface should be smooth without excessive holes or crumbling.
• Moisture level ➝ Too dry indicates over-aging; too wet might mean poor draining during production.

• Production method ➝ Artisanal or "baladi" akkawi typically offers more authentic flavor than mass-produced versions, which may contain additives.
• Salt level ➝ Traditional akkawi is quite salty and requires soaking; low-salt versions are convenient but may lack traditional character.
• Milk source ➝ Cow's milk is most common, but sheep or goat milk versions offer more distinctive flavor profiles.
• Age ➝ Younger akkawi is milder and springier; slightly aged versions develop more complexity.
• Additives ➝ Quality akkawi contains minimal ingredients ➝ milk, salt, and rennet. Avoid products with preservatives or vegetable oils.

• Brined Akkawi ➝ Keep submerged in its original brine in the refrigerator for up to 3 months.
• Soaked/Low-salt Akkawi ➝ Store in fresh water, changing daily, for up to 1 week.
• Opened packages ➝ Transfer to an airtight container with fresh brine (2 tablespoons salt per cup of water) in the refrigerator.
• Frozen Akkawi ➝ Can be frozen for up to 2 months; thaw in refrigerator before use for best texture.

• Levant (Syria, Lebanon, Palestine) ➝ Traditional akkawi from this region tends to be saltier and firmer with a distinctive layered texture. Often considered the most authentic version.
• Jordan/Egypt ➝ Slightly creamier with a milder salt profile. These versions are excellent for desserts and sweet applications.
• North American/European-made ➝ Often less salty than traditional versions and sometimes made with cow's milk instead of sheep's milk. Good entry point for those new to Middle Eastern cheeses.

• Cheese stored in brine (clear liquid) in vacuum-sealed packages
• Labels indicating "akkawi," "akawi," or sometimes "Syrian cheese"
• Traditional versions often specify sheep's milk or a sheep/cow milk blend

• Best for Raw Use ➝ Less-aged akkawi from Jordan or Egypt works beautifully on cheese boards or in fresh salads.
• Best for Cooking ➝ Traditional Levantine akkawi holds up well to heat and melts beautifully in knafeh and other baked dishes.
• Budget Pick ➝ North American-produced versions are often more affordable and widely available, though typically milder in flavor.

• $8-12 per pound (450g) for locally-produced versions in North America
• €10-15 per kg in Europe for imported authentic versions
• 30-50 SAR per kg in Middle Eastern countries

• Middle Eastern/Mediterranean grocery stores are your best bet for finding authentic akkawi
• Specialty cheese shops in larger cities sometimes carry it
• International food markets with dedicated Middle Eastern sections
• Halal markets often stock akkawi alongside other Middle Eastern dairy products

• Specialty food websites like Kalustyan's, The Mediterranean Pantry, or Formaggio Kitchen
• Ethnic food delivery services that focus on Middle Eastern ingredients
• Amazon and other major e-commerce platforms now carry shelf-stable versions
• Instagram-based specialty food vendors often ship regional cheeses nationwide

• Check Shipping Costs ➝ Refrigerated shipping can significantly increase the price, so look for bundled orders to maximize value.
• Verify Freshness Guarantees ➝ The seller should use proper cold-chain shipping methods with insulation and ice packs.
• Consider Buying in Bulk ➝ Akkawi freezes reasonably well, so purchasing larger quantities can be economical.
• Read Customer Reviews ➝ Look specifically for comments about the cheese's texture and saltiness, as these vary between producers.

North America (NA)

• United States ➝ Available in Middle Eastern markets in major cities (especially Detroit, Chicago, Los Angeles, and New York). Chains like Mediterranean Bakery & Grocery and Sahadi's reliably stock it. Online specialty food retailers like igourmet.com also carry it.
• Canada ➝ Found in Middle Eastern shops in Toronto (especially in Scarborough), Montreal, and Vancouver. Adonis supermarkets regularly stock akkawi.
• Mexico ➝ Limited availability, primarily in specialty stores in Mexico City and Monterrey.

Europe, Middle East, and Africa (EMEA)

• European Union ➝ Available in specialty Mediterranean shops in major cities. In France, look for it in Paris's Belleville district. In Germany, Turkish markets often carry it labeled as "akawi peyniri."
• United Kingdom ➝ Found in Middle Eastern shops in London (particularly in Edgware Road area), Birmingham, and Manchester. Some larger Tesco and Sainsbury's stores in diverse neighborhoods carry it.
• Middle East ➝ Widely available in all supermarkets and food markets throughout the region. In the UAE, Carrefour and Lulu Hypermarket carry multiple brands. In Lebanon and Syria, it's found in virtually all cheese shops and many bakeries.
• Africa ➝ Limited to specialty stores in North African countries, particularly Egypt, where it's found in upscale supermarkets in Cairo and Alexandria.

Asia-Pacific (APAC)

• Oceania ➝ Available in Middle Eastern grocery stores in Sydney (especially Lakemba) and Melbourne. Limited availability elsewhere.
• East Asia ➝ Very limited availability, occasionally found in international food stores in Tokyo, Seoul, and major Chinese cities.
• Southeast Asia ➝ Rarely available except in specialty stores catering to Middle Eastern expatriates in Singapore, Kuala Lumpur, and Bangkok.
• South Asia ➝ Limited availability in upscale international markets in major Indian cities.

Latin America (LATAM)

• Central & South America ➝ Limited to specialty stores in major cities like São Paulo, Buenos Aires, and Mexico City.
• Caribbean ➝ Rarely available outside of specialty importers.

• Halloumi has a similar texture though it's less melty and more squeaky
• Fresh mozzarella (drained well) can substitute in most cooked applications
• Queso fresco or queso blanco work well in both sweet and savory dishes
• Feta (rinsed to reduce saltiness) can work in a pinch, though the texture is more crumbly

• Brining ➝ Akkawi is typically stored in brine to preserve freshness and enhance its mild flavor profile.
• Controlling Saltiness ➝ Soaking in fresh water for 1-2 hours before use significantly reduces the salt content, allowing the cheese's subtle dairy notes to emerge.
• Common Mistakes ➝ Skipping the desalting process can overwhelm dishes; conversely, over-soaking can strip away too much character and make the cheese too soft.
• Melting Technique ➝ Unlike many Middle Eastern cheeses, akkawi melts beautifully when shredded and heated, making it ideal for stretchy, gooey applications in both savory and sweet dishes.
• Usage Frequency ➝ Best added toward the end of cooking to maintain its delicate texture; can withstand moderate heat but loses its distinctive qualities under prolonged high-temperature cooking.
• Regional Twist ➝ In Lebanon, akkawi is often lightly browned in a skillet before serving, which creates a crispy exterior while maintaining a soft interior. By contrast, Palestinian preparations often keep it uncooked in fresh applications where its milky character complements sweet elements.

• Fresh Mozzarella ➝ Replicates both texture and melting properties, though lacks the distinctive brininess. Lightly salt before using for a closer match.
• Halloumi ➝ Provides similar saltiness and appearance but doesn't melt as well. Best for applications where you want the cheese to hold its shape.
• Queso Blanco ➝ Offers comparable flavor profile with a similar mild, milky taste, though slightly less elastic when melted.

• Orange Blossom Water ➝ The floral sweetness perfectly complements akkawi's subtle dairy notes, creating the classic flavor profile in knafeh. Together they create a harmonious contrast between creamy cheese and aromatic sweetness.
• Za'atar ➝ The herbaceous, tangy spice blend cuts through the richness of akkawi when used on manakish (flatbreads). The cheese provides a mellow backdrop that allows za'atar's complex flavors to shine.
• Honey and Pistachios ➝ Akkawi's neutral creaminess balances the intense sweetness of honey, while pistachios add textural contrast. This trio forms the foundation of many Middle Eastern cheese desserts.

• Protein Structure ➝ Contains casein proteins that create its distinctive stretchy texture when melted, similar to mozzarella but with a firmer bite
• Lactic Acid Development ➝ The controlled fermentation process produces just enough lactic acid to give akkawi its subtle tanginess without overwhelming the palate
• Salt-Tolerant Bacteria ➝ The traditional cultures used in akkawi production are halotolerant, allowing them to thrive in briny conditions that preserve the cheese
• Low Fat Content ➝ With approximately 25% fat content, akkawi provides richness without heaviness, making it suitable for both savory and sweet applications
• Calcium Content ➝ Rich in calcium and other minerals from the milk, contributing to both nutritional value and the cheese's structural integrity

• Levantine Staple ➝ Akkawi originated in the city of Acre (Akka) in Palestine, where it became a fundamental component of the regional dairy tradition, representing the rich pastoral heritage of the area.
• Family Tradition ➝ Historically, making akkawi was a family affair, with techniques passed down through generations. Many families had their own slight variations in production methods, creating regional micro-styles.
• Celebratory Desserts ➝ In Palestinian, Lebanese, and Syrian cultures, knafeh made with akkawi is served at weddings, holidays, and special occasions, symbolizing sweetness and prosperity.
• Diaspora Adaptations ➝ As Levantine communities spread globally, akkawi production adapted to new environments. In North and South America, immigrant communities began using local cow's milk instead of the traditional sheep's milk, slightly altering the flavor profile.
• Morning Ritual ➝ The cheese is central to traditional breakfast spreads throughout the Levant, often served simply with olive oil and za'atar on fresh bread, representing the importance of simple, quality ingredients.
• Preservation Heritage ➝ The brining technique used for akkawi reflects the ingenious preservation methods developed in the Middle East before refrigeration, showcasing the practical wisdom embedded in culinary traditions.

• Stuffed Vegetables ➝ Akkawi's melting properties make it perfect for stuffing peppers, zucchini, or eggplant, where it creates a creamy interior contrast
• Savory Pastries ➝ Mixed with herbs and folded into phyllo dough for a Middle Eastern take on cheese straws or bourekas
• Grilled Cheese Sandwiches ➝ Creates an exceptionally stretchy, photogenic pull when used in grilled sandwiches
• Cheese Board Component ➝ When desalted properly, serves as an interesting addition to cheese boards, offering a textural contrast to aged or hard cheeses
• Pizza Base ➝ Used as an alternative to mozzarella for a Middle Eastern-inspired pizza with za'atar, sumac, and fresh herbs

• The name "akkawi" derives from the ancient city of Acre (Akka) in Palestine, where the cheese originated centuries ago.
• Traditional akkawi was made with sheep's milk, though today cow's milk versions are more common due to availability and cost.
• In Lebanon, there's a saying that "good akkawi stretches from here to Damascus," referring to the ideal elasticity when properly melted. 🧀
• Unlike many brined cheeses, akkawi doesn't develop significant fermentation flavors, preserving its clean, milky taste even after months in brine.

• Claudia Roden ➝ In her seminal work The New Book of Middle Eastern Food, she describes akkawi as "the foundation of the sweet-savory contrast that defines Levantine desserts."
• Medieval Arab Cookbooks ➝ Referenced in 13th-century culinary manuscripts from Damascus, where it was recommended for both sweet and savory applications.
• Modern Food Memoirs ➝ Featured prominently in Reem Kassis's The Palestinian Table, where she notes: "Akkawi is not just cheese; it's the taste of morning gatherings and celebration."

• Small-Scale Production ➝ Traditional akkawi is still made by small producers throughout the Levant, supporting local dairy farmers and artisanal cheesemaking.
• Organic Certification ➝ While not commonly certified organic, many regional producers follow traditional methods that minimize chemical inputs.
• Water Usage ➝ The brining process requires significant water, especially when consumers need to soak the cheese before use, raising concerns in water-scarce regions.
• Preservation Benefit ➝ The brining technique extends shelf life without refrigeration, potentially reducing energy consumption in its traditional context.
• Displacement Concerns ➝ Political instability in the Levant has disrupted traditional production centers, with some historic akkawi-making communities having been displaced.
• Regional Best Practices ➝ Lebanese mountain producers are known for using milk from free-ranging sheep and goats, resulting in cheese with higher nutritional value and lower environmental impact.
• Cultural Preservation ➝ Supporting authentic akkawi production helps preserve traditional foodways that are increasingly threatened by industrialization and globalization.