Arabic & Levantine Pantry Guide
Akkawi Cheese: Smooth Levantine White Cheese for Manakish, Kunafa and Qatayef
Akkawi is a smooth, semi-soft white brined cheese named after the coastal city of Acre (Akka), made from cow's, sheep's or goat's milk. Unspiced and quick to desalt, it melts into a creamy, tender layer, making it a favourite across the Levant for cheese manakish flatbreads, kunafa and stuffed qatayef.
Origins in Acre and Pure Milky Flavour
Originating in the historic port city of Acre in Palestine, akkawi cheese is an everyday staple in Lebanese, Syrian, Palestinian and Jordanian kitchens. Unlike Nabulsi cheese or halloumi, akkawi curds are drained and pressed into smooth rectangular blocks without prolonged boiling or added spices such as nigella seeds or mahlab. The result is a supple, snow-white cheese with a clean, milky taste that grates and crumbles effortlessly.
Quick Desalting in Cold Water
Because akkawi has a softer, more open curd structure than boiled Nabulsi cheese, it releases its preserving salt much faster when soaked. To use akkawi in sweet pastries like kunafa, qatayef or halawet el-jibn, slice the block and submerge it in cold water for two to three hours, changing the water every 30 to 45 minutes until completely salt-free. Afterwards, wrap the cheese in a clean cloth or press it in a sieve to remove excess water.
From Bakery Manakish to Sweet Ramadan Pastries
In Lebanese and Syrian bakeries, shredded akkawi is the signature topping for hot cheese manakish – either on its own with a sprinkle of sesame and nigella seeds or blended with kashkaval. In dessert making, desalted akkawi melts smoothly without becoming tough, giving kunafa and fried walnut-or-cheese qatayef a luscious, creamy centre.
