Akkawi Cheese (Akawi): Desalting Guide and Levantine Recipes
Akkawi (also spelled Akawi) is a smooth white brined cow's milk cheese named after the coastal city of Acre in the Levant. Valued for melting into soft, stretchy strands without separating, it is the classic cheese for knafeh, manakish and savoury pastries.
Akkawi cheese and knafeh essentials
Qishta, labneh and cream cheese
Texture and melting behaviour
Packed in brine, Akkawi has a firm, sliceable curd with a clean milky taste. Under oven or stovetop heat it softens and stretches smoothly instead of crumbling like feta or squeaking like halloumi, making it versatile across sweet and savoury Levantine baking.
How to desalt Akkawi for knafeh and sweet cheese rolls
Cut the block into 1 cm slices and soak them in cold water for 4 to 6 hours, changing the water every hour or two until a small taste confirms the salt is gone. Drain the slices thoroughly on a cloth before shredding or layering over knafeh pastry.
Savoury uses for breakfast, manakish and fatayer
For cheese manakish topped with nigella seeds, baked fatayer or crispy sambousek, rinse or soak the slices briefly for 20 to 30 minutes so a gentle savoury seasoning remains. Cold slices also pair well with olive oil, mint, tomatoes and flatbread.
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Frequently asked questions
Is there any difference between Akkawi and Akawi?
No. Both spellings transliterate the same Arabic name and refer to the exact same Levantine white brined cheese.
Why must Akkawi be dried well after soaking?
Pressing out excess water keeps knafeh crust crisp in ghee and prevents pastry dough from turning soggy in the oven.
How do you store leftover Akkawi after opening?
Keep the remaining cheese submerged in fresh lightly salted water inside a sealed container in the refrigerator.