Akkawi Cheese

Originating from the port city of Akka, Akkawi is a slightly salty semi-hard cheese. It can be eaten either as it is – for breakfast or added to salads, as you would feta – or used in the making of sweet knafeh, where the salty cheese contrasts so well with the sugar-syrup-drenched pastry. Before being used in a sweet dish like this, the cheese needs to be soaked in several changes of cold water. It’s widely available in Middle Eastern shops, but, if you can’t get hold of any, a mixture of firm mozzarella, grated, and ricotta makes a good alternative. The ratio, if you are doing this, should be two-thirds mozzarella to one-third ricotta. In a savoury context, substituting feta also works. See also jibneh baida and Nabulsi cheese.