Few cheeses travel across cultures as smoothly as Akkawi. Originating in the Levant—particularly Palestine, Jordan, Syria, and Lebanon—Akkawi has become a beloved dairy staple across Mediterranean kitchens, bakery counters, and global breakfast tables. Its soft saltiness, melt-friendly texture, and subtly milky flavour allow it to adapt to both savoury dishes and sweet pastries like knafeh.

Named after the ancient city of Acre (Akka) in Palestine, Akkawi is not just a cheese—it is a culinary ambassador of Levantine hospitality and family tradition.

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🌍 Where Akkawi Comes From

Akkawi (also written Akawi, Ackawi, or Akka cheese) takes its name from Akka, a historic coastal city on the eastern Mediterranean. The region’s climate—cool sea breezes, fertile grazing areas, and centuries of dairy craft—shaped Akkawi into a cheese that balances freshness with brined longevity.

It became widely traded in Ottoman times, moving through trade routes from the Levant to:

• North Africa

• Anatolia

• Balkans

• Gulf States

By the 20th century, Levantine migrants carried it further, establishing Akkawi as a global deli favourite.

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🧀 What Makes Akkawi Unique?

Akkawi is a semi-soft, brined white cheese known for its mild flavour, moisture, and smoothness.

Key Characteristics

Its low acidity and balanced salt level make it accessible to nearly any palate.

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🧂 How Akkawi Is Made

1. Fresh Milk Collection

Cow’s milk is the most common base today, but artisanal producers still use mixed milk for richer flavour.

2. Coagulation

Rennet is added to form curds, which are cut and gently stirred.

3. Brining

This is Akkawi’s signature step. Cheese blocks are submerged in salty brine, developing:

• shelf stability

• mild tanginess

• controlled salt infusion

4. Packaging

Akkawi is stored in brine-filled containers to retain moisture and prevent spoilage.

Desalination (soaking in fresh water) is often done at home to control salt level before serving.

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🍽️ How Akkawi Is Used in Cuisine

Akkawi is one of the Levant’s most adaptable cheeses. Its meltable softness and tenderness make it a favourite in pastries, mezze spreads, and baked dishes.

📌 1. Knafeh (Knafa / Kunafa)

Akkawi is the classic cheese for knafeh filling because:

• It melts without becoming oily

• It holds shape yet stays stretchy

• Its mild taste pairs perfectly with syrup

Often combined with Nabulsi cheese for ideal texture.

📌 2. Manakish & Fatayer

Spread or stuffed into:

• spinach pies

• cheese pastries

• za’atar flatbread

📌 3. Mezze Platters

Served with:

• olives

• cucumber

• mint

• olive oil

📌 4. Breakfast Plates

Akkawi is a morning favourite in homes and cafes:

• sliced with pita

• drizzled with honey

• paired with fig jam or grapes

📌 5. Salads

Cubed into Mediterranean salads featuring:

• tomatoes

• fresh herbs

• olive dressing

Because Akkawi is mild, it adapts to both sweet and savoury settings effortlessly.

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🍯 Akkawi Pairings

Akkawi loves freshness, herbs, and fruitiness.

Best Pairings:

• Mint & basil

• Za’atar & olive oil

• Fresh figs & grapes

• Honey or carob molasses

• Pita, saj, or taboon bread

Beverage Companions:

• Black tea with mint

• Turkish coffee

• White wine (for Western pairing)

• Arak in Levantine gatherings

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🧀 Akkawi vs Halloumi vs Feta

Akkawi stands between feta’s sharp crumble and mozzarella’s silky melt.

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🌱 Nutritional Profile

Approximate values per 100g:

It is high in calcium and protein, making it a nourishing addition to daily meals.

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🌍 Akkawi’s Global Reach

Akkawi now appears in:

• Arabic bakeries in the Gulf

• Levantine cafés in North America

• Mediterranean grocery stores in Europe

• Pastry kitchens in Australia and South America

Its rise is tied to:

• diasporic Lebanese, Palestinian, Syrian communities

• global love for knafeh

• bakery-driven fusion cuisine

Akkawi is no longer local dairy—it is global comfort food.

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⭐ Final Summary

Akkawi may have ancient Levantine roots, but it has undeniably become a global delicacy. Its creamy texture, delicate saltiness, and melt-friendly body make it equally suited for breakfast spreads, pastry fillings, mezze platters, and dessert classics.

Key Takeaways:

• Originates from Akka/Acre in Palestine

• Semi-soft, brined, mild cheese with clean milk notes

• Iconic in knafeh, manakish, and mezze

• Desalination allows salt adjustment

• Widely popular in Middle Eastern and international bakeries

Akkawi bridges homestyle comfort with culinary versatility, proving that great cheese can travel across continents and cultures while keeping its heart in the Levant.

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FAQs — Akkawi Cheese

1. What milk is Akkawi cheese made from?

Traditionally goat or sheep milk, but modern production uses mostly cow’s milk.

2. Why is Akkawi soaked before eating?

To reduce saltiness and achieve a milder flavour, especially for desserts like knafeh.

3. Is Akkawi similar to mozzarella?

Yes, in meltability and mildness—but Akkawi has a salt-brined edge.

4. What dishes use Akkawi cheese?

Knafeh, manakish, fatayer, mezze spreads, salads, and breakfast plates.

5. Can Akkawi be grilled like halloumi?

It melts more easily, so it’s best baked or pan-heated, not fully grilled.