Jibneh Arabieh
Jibneh Arabieh is a type of cheese originating from the Middle East. It is a white, semi-hard cheese with a smooth texture and a mild, slightly salty taste. Jibneh Arabieh is often used in cooking, as it melts well and has a subtle flavor that complements a variety of dishes.
History[edit | edit source]
The exact origins of Jibneh Arabieh are unknown, but it is believed to have been first made in the Arabian Peninsula. It has been a staple in Middle Eastern cuisine for centuries, and is still widely consumed in the region today.
Production[edit | edit source]
Jibneh Arabieh is traditionally made from cow's milk, although it can also be made from the milk of sheep or goats. The milk is first heated to a specific temperature, then rennet is added to cause the milk to coagulate. The curds are then separated from the whey, pressed into molds, and left to age for a period of time.
Culinary Uses[edit | edit source]
Jibneh Arabieh is a versatile cheese that can be used in a variety of dishes. It is often served as part of a mezze platter, alongside other Middle Eastern staples such as hummus, tabbouleh, and falafel. It can also be used in cooking, where it adds a creamy texture and mild flavor to dishes such as manakish, a type of Middle Eastern flatbread.
Health Benefits[edit | edit source]
Like most cheeses, Jibneh Arabieh is a good source of protein and calcium. It also contains a variety of other nutrients, including vitamin A, vitamin B12, and zinc.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD