Ackawi Cheese from Bahrain – A Salty Delight

Ackawi is a beloved semi-soft white brine cheese originating from the Levant. This cheese is celebrated for its mild, salty flavour and its superb melting qualities. Its unique texture and versatility make it a staple on Middle Eastern tables.

Distinctive Features

Ackawi cheese typically comes in large, flat blocks or wheels. It has a pure white colour and a smooth, slightly shiny surface. The texture is firm yet pliable, offering a pleasant resistance when sliced.

The cheese possesses a closed texture with very few small holes. It is a brined cheese, stored in its salty whey solution, which gives it a distinct moisture and a characteristic salty tang. Its fat in dry matter content is usually around 20-25%, classifying it as a lower-fat cheese.

Cheese Varieties

The classic Ackawi is made from cow’s milk, yielding its signature mild and salty profile. Some artisanal producers also create versions using a blend of cow and sheep’s milk. This blend introduces a slightly richer, more complex flavour to the cheese.

Another variety involves altering the aging time. While most Ackawi is consumed fresh, a slightly aged version develops a firmer texture and a more pronounced salty flavour. These variations are often specific to individual producers or local dairies rather than being formally recognized types.

History and Traditions

Ackawi cheese has its true origins in the historic region of Acre (Akka) in Palestine. The cheese’s name is a direct reference to its city of origin. It has been a fundamental part of Levantine cuisine for centuries, prized for its long shelf life when stored in brine.

The tradition of making brined cheeses like Ackawi was developed as a practical method for preserving milk in the warm climate of the Eastern Mediterranean. The region is also famous for other foods like olives, olive oil, za’atar, and flatbreads. Ackawi is a essential component of daily meals and is prominently featured during Ramadan and Eid celebrations.

Production Process

The production of Ackawi begins with pasteurised cow’s milk. The milk is warmed and then coagulated using microbial rennet. The resulting curds are cut into small pieces to release the whey.

The curds are then gathered and placed into large moulds to form the characteristic block shape. These blocks are pressed to expel additional whey and achieve a dense texture. Finally, the cheese is submerged in a concentrated brine solution for several days, where it develops its salty flavour and preserves its moisture.

Wine or Beverage Pairings

The salty, tangy profile of Ackawi cheese pairs beautifully with crisp, high-acid white wines. A regional choice would be a Lebanese white wine like Musar Blanc or Ixsir’s White. These wines cut through the saltiness and refresh the palate.

For non-alcoholic pairings, traditional beverages like Ayran, a salted yogurt drink, are a perfect match. The cool, creamy yogurt complements the cheese’s saltiness. A simple glass of chilled, fresh water is also highly effective at cleansing the palate between bites.

Suitable Fruit and Vegetables

Fresh, juicy fruits provide a wonderful contrast to the saltiness of Ackawi. Slices of watermelon, crisp apple, or fresh figs work exceptionally well. The sweetness of the fruit balances the cheese’s savoury character.

For vegetables, tomatoes and cucumbers are classic accompaniments. Their high water content and mild flavour offer a refreshing counterpoint. Olives and pickled vegetables like turnips or cucumbers also complement its briny nature.

Suitable Meat and Fish dishes

Ackawi cheese is famously used as a filling for pastries like Sfiha or Fatayer. These pastries often contain a spiced minced lamb or beef filling. The cheese melts beautifully inside, adding a creamy, salty layer to the meat.

It is also a key ingredient in dishes like Shish Barak, where dumplings are filled with meat and cooked in a yogurt sauce. Grilled halloumi-style, it can be served alongside grilled chicken or fish. Its high melting point makes it excellent for cooking.

Presentation

Remove Ackawi cheese from the refrigerator at least 30 minutes before serving. This allows it to come to room temperature, which greatly enhances its flavour and texture. Serve it on a simple wooden board or a white ceramic plate to highlight its bright white colour.

Present the cheese in thick slices or small cubes. Arrange it with its suggested accompaniments like olives, fresh mint, and tomatoes. Provide a small cheese knife for guests to serve themselves. For eating, a standard fork or a cocktail stick for cubes is perfectly suitable.

Recipe Ideas

Ackawi and Za’atar Manakeesh

Manakeesh is a classic Levantine flatbread often eaten for breakfast. It features a soft dough base topped with various ingredients. Using Ackawi cheese provides a deliciously salty and melty topping that pairs perfectly with the herbal notes of za’atar.

This recipe is simple to make and brings the authentic flavours of a Middle Eastern bakery to your home. The cheese melts into a creamy layer while the bread bakes to a perfect golden brown. It is best served warm, straight from the oven.

• 500g all-purpose flour
• 300ml warm water
• 7g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 200g Ackawi cheese, grated
• 3 tbsp za’atar spice blend
• 2 tbsp extra olive oil for brushing

1. Activate the yeast by mixing it with the warm water and sugar. Let it sit for 10 minutes until frothy.
2. In a large bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture and 2 tbsp olive oil.
3. Knead the dough for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour.
4. Preheat oven to 220°C. Punch down the dough and divide into 4 equal balls.
5. Roll each ball into a round disc about 1cm thick.
6. Place discs on a baking sheet. Brush each with olive oil and sprinkle generously with za’atar.
7. Distribute the grated Ackawi cheese evenly over the za’atar.
8. Bake for 12-15 minutes until the edges are golden and the cheese is melted and bubbly.
9. Serve immediately.

Baked Ackawi with Tomatoes and Olives

This baked dish is a fantastic warm appetiser or a light main course. It showcases the excellent melting properties of Ackawi cheese. The acidity from the tomatoes cuts through the richness of the cheese beautifully.

The recipe is incredibly versatile and can be adjusted with different herbs. It is a great way to use a block of Ackawi for a simple yet impressive dish. Serve it with warm pita bread for dipping.

• 400g block of Ackawi cheese
• 4 medium tomatoes, sliced
• 1 red onion, thinly sliced
• 100g pitted Kalamata olives
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Fresh parsley for garnish
• Black pepper to taste

1. Preheat your oven to 200°C.
2. Slice the Ackawi cheese into 1cm thick slices.
3. In a small baking dish, arrange a layer of tomato slices.
4. Scatter half of the sliced onion and half of the olives over the tomatoes.
5. Place the slices of Ackawi cheese over the vegetable layer.
6. Top with the remaining tomato, onion, and olives.
7. In a small bowl, mix the minced garlic, olive oil, and oregano. Drizzle this mixture over the entire dish.
8. Season with a generous grind of black pepper.
9. Bake for 20-25 minutes until the cheese is soft and bubbly and the tomatoes are tender.
10. Garnish with fresh parsley and serve immediately.

Similar Cheeses and Alternatives

Nabulsi cheese is a very close relative to Ackawi, also being a white brined cheese. It is often flavoured with mahlab and mastic, giving it a unique aromatic quality. Halloumi from Cyprus is another famous brined cheese with a high melting point, making it excellent for grilling or frying. Feta cheese, while crumbly and tangier, can sometimes serve as a substitute in salads where a salty cheese is desired. For a different texture but similar saltiness, Mizithra or other brined cheeses from the Eastern Mediterranean can be explored.