Gibna Arabiya Cheese from Egypt

Gibna Arabiya is the quintessential traditional Egyptian white cheese, a staple in every household and a cornerstone of the nation’s culinary identity. This brined, soft cheese, typically made from buffalo or cow’s milk, is celebrated for its mild, salty flavour and delightfully springy, sliceable texture. Its simplicity and versatility make it an indispensable ingredient for breakfast tables, sandwiches, and countless cooked dishes across the Middle East.

Distinctive Features

Gibna Arabiya typically presents as a pure white, rindless cheese with a smooth, slightly glossy surface. It possesses a semi-soft, pliable texture that is firm enough to slice cleanly yet soft enough to yield easily to the bite. The cheese has a high moisture content, preserved by its storage in brine, which gives it a characteristically moist and springy consistency.

Its flavour profile is predominantly mild, milky, and pleasantly salty, a direct result of the brining process. The saltiness is balanced and not overpowering, allowing the fresh dairy notes to shine through. This straightforward, clean taste makes it an incredibly adaptable cheese for both simple and complex culinary applications.

Cheese Varieties

The primary variety of Gibna Arabiya is defined by the type of milk used in its production. The most traditional and rich version is made from water buffalo milk, which imparts a higher fat content and a creamier, more luxurious mouthfeel. A more common and widely available variety is made from cow’s milk, offering a slightly lighter but equally delicious and salty profile.

Another variation lies in the size and shape of the cheese. It is most commonly found in large, rectangular blocks weighing one kilogram or more, designed for cutting and selling by weight. Smaller, individual-sized portions or balls stored in plastic containers with whey are also popular for consumer convenience. The basic production method and flavour, however, remain consistent across these forms.

History and Traditions

Gibna Arabiya, which translates directly to “Arabic cheese,” has deep roots in the rural and agricultural traditions of Egypt. Its invention was a practical solution for preserving milk in a hot climate before widespread refrigeration. The brining technique effectively halted spoilage, allowing families to enjoy dairy products for extended periods. This cheese became a fundamental source of protein and nutrition.

The cheese is inextricably linked to Egyptian daily life, most famously as the key component of the national breakfast dish ‘Foul Medames’. It is served alongside ful (fava beans), eggs, and fresh bread. The region is also famous for its sugarcane, citrus fruits, and molokhia, but Gibna Arabiya remains the undisputed dairy champion. Its production is a cottage industry that supports countless small-scale farmers and producers throughout the Nile Delta and beyond.

Production Process

The production of Gibna Arabiya begins with fresh, pasteurised buffalo or cow’s milk. The milk is gently warmed and then coagulated using microbial rennet, forming a soft curd. The curds are not heated to high temperatures, which preserves the cheese’s soft texture and high moisture content. This careful handling is crucial for achieving the desired springy consistency.

After coagulation, the curds are cut, lightly drained, and then pressed into large moulds to form the characteristic block shape. The pressing is light, just enough to form the cheese without making it dense. The young cheese is then submerged in a concentrated salt brine solution for several days. This brining step is what gives Gibna Arabiya its signature salinity and acts as the primary preservation method, readying it for distribution and sale.

Wine or Beverage Pairings

The salty, tangy profile of Gibna Arabiya calls for beverages that offer refreshment and a crisp counterpoint. A classic regional pairing is with chilled, sweetened black tea, often served with mint, which contrasts beautifully with the saltiness. Fresh, acidic juices like lemonade or sour cherry juice also provide a wonderful palate-cleansing effect that highlights the cheese’s milky notes.

For wine pairings, look for crisp, high-acid white wines that can cut through the salinity. A Greek Assyrtiko or a Portuguese Vinho Verde offers a fantastic international match. A simple, cold Egyptian Stella lager is another perfect and authentic local beverage choice. The beer’s carbonation and mild bitterness effectively cleanse the palate between bites of the rich, salty cheese.

Suitable Fruit and Vegetables

Gibna Arabiya pairs wonderfully with juicy, sweet fruits that balance its saltiness. Sliced tomatoes and cucumbers are the most traditional and ubiquitous accompaniments in an Egyptian breakfast. The high water content and mild sweetness of these vegetables provide a fresh contrast. Watermelon and cantaloupe are also excellent choices, their sweetness creating a delightful flavour combination with the salty cheese.

For a more robust pairing, consider grilled vegetables like bell peppers, zucchini, and eggplant. The smoky, charred flavours from the grill add a new dimension to the mild cheese. Olives and pickled vegetables, such as turnips or cucumbers, lean into the saltiness for a bold, briny flavour experience. Fresh herbs like mint and parsley are essential garnishes that add a burst of fragrance.

Suitable Meat and Fish dishes

Gibna Arabiya is frequently incorporated into cooked meat dishes, where it melts beautifully. It is a common filling for pastries like ‘Sambousek’ or ‘Fatayer’, often mixed with minced meat or spinach. The cheese adds a creamy, salty element that binds the other ingredients together. It is also melted over grilled kofta or shish taouk, adding a rich, dairy layer to the spiced meats.

With fish, it is most famously used in the baked dish ‘Samak Mashwi bil Gibna’, where whole fish is stuffed with herbs and topped with slices of the cheese before being oven-baked. The cheese melts over the fish, browning slightly and keeping the flesh moist. It can also be crumbled into fishcakes or seafood pies, providing a salty counterpoint to the mild flavour of white fish like cod or haddock.

Questions and answers

Presentation

Gibna Arabiya should be served at room temperature to allow its full flavour and soft texture to develop. Remove the cheese from its brine and pat it dry with a paper towel about 30 minutes before serving. Present it on a simple wooden board or a white ceramic platter to highlight its pure white colour. Arrange it in thick slices or small cubes for easy picking.

Accompany the cheese with a small knife for guests to cut their own portions if presented as a whole block. For eating, standard cheese knives or simple butter knives are perfectly adequate. Always surround the cheese with its traditional accompaniments like tomatoes, cucumbers, olives, and fresh bread. This creates a visually appealing and authentic Middle Eastern presentation that invites sharing.

Recipe Ideas

Gibna Arabiya and Za’atar Flatbread (Manakish)

Manakish is a beloved Levantine street food, essentially a pizza-like flatbread. Using Gibna Arabiya provides a wonderfully salty, melting topping that is authentic and delicious. This recipe is perfect for a quick lunch or a shared appetiser. The combination of the fragrant za’atar and the salty cheese is utterly irresistible.

You can use store-bought pizza dough for convenience or make your own simple dough. The key is to bake it at a high temperature to get a slightly charred, soft base. This dish is best served straight from the oven, torn apart by hand and shared amongst friends and family. It embodies the communal spirit of Middle Eastern dining.

• 500g pizza dough
• 150g Gibna Arabiya, grated or crumbled
• 3 tbsp za’atar spice blend
• 4 tbsp olive oil
• 1 tbsp sesame seeds (optional)
• Fresh mint leaves to garnish

1. Preheat your oven to 240°C (220°C fan). Place a baking sheet or pizza stone inside to heat up.
2. Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a rough circle or oval, about 0.5cm thick.
3. In a small bowl, mix the za’atar blend with the olive oil to form a spreadable paste.
4. Place the rolled dough on a piece of parchment paper. Spread the za’atar mixture evenly over each round, leaving a small border.
5. Sprinkle the crumbled Gibna Arabiya generously over the za’atar.
6. Optional: Sprinkle sesame seeds over the top.
7. Carefully transfer the parchment with the flatbread onto the hot baking sheet. Bake for 8-10 minutes, or until the edges are golden and the cheese has melted.
8. Garnish with fresh mint leaves and serve immediately.

Baked Gibna Arabiya with Minced Meat (Kibbeh bil Sanieh)

This dish is a classic baked casserole that layers a spiced meat mixture with a crust of bulgur wheat and a rich topping of Gibna Arabiya. It is a centrepiece dish often reserved for family gatherings and special occasions. The cheese melts into the meat as it bakes, creating a wonderfully cohesive and flavourful dish.

The contrast between the savoury, spiced meat and the salty, creamy cheese is the hallmark of this recipe. It is surprisingly straightforward to assemble despite its impressive appearance. Serving it with a simple yogurt and cucumber salad on the side completes the meal perfectly. It is a fantastic way to experience Gibna Arabiya in a cooked form.

• 500g fine bulgur wheat
• 1 kg minced lamb or beef
• 2 large onions, finely chopped
• 2 tbsp baharat spice mix
• 1 tsp ground cinnamon
• 100g pine nuts, toasted
• 250g Gibna Arabiya, sliced thinly
• 150g butter, melted
• Salt and pepper to taste

1. Rinse the bulgur wheat and soak it in warm water for 20 minutes. Drain and squeeze out any excess water.
2. In a large bowl, combine the soaked bulgur with half of the minced meat, one chopped onion, one tbsp of baharat, and season well with salt and pepper. Knead this mixture thoroughly until it becomes a smooth, paste-like consistency.
3. Press this bulgur mixture into the bottom of a well-greased large baking dish (approx. 30x20cm) to form a base layer about 2cm thick.
4. In a skillet, sauté the remaining onion until soft. Add the remaining minced meat and cook until browned. Stir in the remaining baharat, cinnamon, and toasted pine nuts. Season with salt and pepper.
5. Spread this cooked meat mixture evenly over the bulgur base in the baking dish.
6. Arrange the thin slices of Gibna Arabiya in a single layer over the top of the meat mixture.
7. Pour the melted butter evenly over the entire surface of the dish.
8. Bake in a preheated oven at 180°C (160°C fan) for 30-40 minutes, or until the top is golden brown and bubbling.
9. Allow it to rest for 10 minutes before cutting into squares and serving.

Similar Cheeses and Alternatives

Gibna Arabiya belongs to a family of brined white cheeses popular throughout the Eastern Mediterranean and Middle East. Its closest relative is undoubtedly Greek Feta, which shares a similar salty and tangy profile, though traditional Feta is often made with sheep’s milk and has a more crumbly texture. Bulgarian Sirene is another very similar cheese, also stored in brine and used in many of the same ways, particularly in baked dishes and salads.

For those seeking a less salty alternative, fresh Mozzarella or unsalted Halloumi can provide a similar soft, springy texture without the intense brine flavour. However, these cheeses will lack the characteristic saltiness that is essential to many traditional Egyptian recipes. For authenticity, Gibna Arabiya or a proper brined white cheese like Feta or Sirene remains the best choice for replicating the true flavours of the region’s cuisine.