Ackawi

Ackawi (also spelled Akawi, Akawieh, or Akkawi) is a white cheese originating from the Middle East. It is named after the Acre, a city in the northern coastal plain region of Israel where it first originated. Ackawi cheese is a popular part of the Levantine cuisine and is used in a variety of dishes.

History

Ackawi cheese has a long history in the Middle East, with its origins tracing back to the city of Acre. The cheese has been a staple in the diet of the people in this region for centuries. It is traditionally made from cow's milk, but can also be made from goat's milk or sheep's milk.

Production

The production process of Ackawi cheese involves the curdling of milk with rennet. The curd is then cut into small pieces and heated until it reaches a semi-hard consistency. The cheese is then salted and left to age for a period of time. The result is a white, slightly salty cheese with a smooth texture.

Culinary Uses

Ackawi cheese is often consumed fresh, but it can also be used in cooking. It is a common ingredient in many Middle Eastern dishes, including manakish, fatayer, and knafeh. It can also be served with fruit or used in salads.

Nutritional Value

Ackawi cheese is a good source of protein and calcium. However, it is also high in saturated fat and sodium, which should be considered when incorporating it into a diet.

See Also

• List of cheeses
• Middle Eastern cuisine
• Levantine cuisine

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