Kuwaiti cuisine reflects centuries of trade across the Arabian Gulf, blending local traditions with influences from the Levant, Persia, and beyond. While Kuwait is not traditionally a cheesemaking country, certain cheeses have become deeply familiar through regional exchange. Among them, Nabulsi cheese holds a special place.
Originally from the city of Nablus in Palestine, Nabulsi cheese has traveled widely across the Middle East. In Kuwait, it is enjoyed both in savory dishes and, most famously, in desserts like kunafa. This comprehensive guide explores Nabulsi cheese in the Kuwaiti context—its origins, varieties available in Kuwait, taste profile, uses, and ideal pairings.
What Is Nabulsi Cheese?
Nabulsi cheese is a brined, semi-hard white cheese, traditionally made from sheep’s milk or a mixture of sheep’s and goat’s milk. It is known for its:
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High salt content
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Firm, sliceable texture
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Excellent heat resistance (it softens but doesn’t melt fully)
These qualities make it especially suitable for cooking and baking.
Origins of Nabulsi Cheese
Roots in the Levant
Nabulsi cheese originates from Nablus, where it has been produced for centuries. Historically, it was preserved in brine to withstand warm climates and long storage periods.
Spread Across the Arab World
Through migration, trade, and shared culinary traditions, Nabulsi cheese became common throughout:
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Palestine
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Jordan
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Lebanon
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Gulf countries, including Kuwait
In Kuwait, it is now considered a familiar and respected ingredient rather than a foreign specialty.
Why Nabulsi Cheese Is Popular in Kuwait
Several factors explain its popularity in Kuwaiti households and restaurants:
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Heat tolerance: Ideal for baked desserts and hot dishes
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Shelf stability: Brining suits the Gulf climate
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Culinary versatility: Works in sweet and savory recipes
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Cultural familiarity: Shared Arab food heritage
Nabulsi cheese fits seamlessly into Kuwait’s dining culture.
Kuwaiti Varieties of Nabulsi Cheese
While Kuwait does not produce traditional Nabulsi cheese on a large scale, several market varieties are widely available.
Traditional Brined Nabulsi
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Milk: Sheep or sheep-goat blend
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Texture: Firm, dense
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Taste: Salty, clean, slightly tangy
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Use: Kunafa, frying, table cheese (after soaking)
This is the most authentic and commonly used type.
Cow’s Milk Nabulsi (Market Variety)
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Milk: Cow’s milk
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Texture: Slightly softer
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Taste: Milder salt, less sharp
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Use: Everyday cooking and desserts
Often chosen for affordability and accessibility.
Lightly Salted Nabulsi
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Processing: Reduced brine time
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Taste: Balanced and less intense
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Use: Table cheese and sandwiches
This version appeals to modern palates seeking less salt.
Taste and Texture Profile
Nabulsi cheese is defined by clarity and strength rather than complexity:
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Flavor: Salty, milky, mildly tangy
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Aroma: Clean dairy with brine notes
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Texture: Firm, elastic when heated
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Finish: Savory, long-lasting
When soaked in water before use, its saltiness softens, revealing a gentle dairy sweetness.
How Nabulsi Cheese Is Used in Kuwait
In Desserts (Most Iconic)
Kunafa
Nabulsi cheese is the traditional filling for kunafa, where it:
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Softens without melting
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Balances sweet syrup
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Creates a satisfying chew
This dessert is especially popular during Ramadan and celebrations.
Savory Dishes
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Fried or grilled slices
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Stuffed pastries
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Flatbreads and pies
Before savory use, the cheese is often soaked to reduce salt.
As a Table Cheese
Lightly soaked Nabulsi may be served with:
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Bread
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Olives
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Tomatoes
This simpler preparation highlights its clean flavor.
Preparing Nabulsi Cheese Properly
Desalting (Soaking)
Cut the cheese into slices and soak in cold water for:
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30 minutes for light salt reduction
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1–2 hours for milder taste
Change the water once or twice if needed.
Cooking Tips
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Use moderate heat
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Avoid overcooking to prevent toughness
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Pair with moisture-rich ingredients
Best Pairings for Nabulsi Cheese (Kuwaiti Style)
Sweet Pairings
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Sugar syrup
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Rosewater
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Orange blossom water
Essential for desserts like kunafa.
Savory Pairings
Breads:
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Khubz (Arabic flatbread)
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Tannour bread
Vegetables:
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Tomatoes
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Cucumbers
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Spinach
Oils & Condiments:
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Olive oil
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Black seed (nigella)
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Light herbs
Drink Pairings
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Arabic coffee
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Mint tea
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Black tea
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Water or laban (yogurt drink)
These refresh the palate and balance salt.
Nabulsi vs Other Middle Eastern Cheeses
| Feature | Nabulsi | Akkawi | Halloumi |
|---|---|---|---|
| Salt | High | Medium | Medium |
| Texture | Firm | Soft-semi | Firm |
| Melting | Softens | Melts | Doesn’t melt |
| Sweet Use | Excellent | Rare | Rare |
| Popular in Kuwait | High | High | Moderate |
Nabulsi stands out for desserts.
Nutritional Value
Nabulsi cheese provides:
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Protein
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Calcium
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Energy-rich fats
Due to its salt content, it is best enjoyed in moderate portions.
Cultural Role in Kuwait
In Kuwait, Nabulsi cheese represents shared Arab culinary identity. It appears in:
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Family desserts
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Bakery displays
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Festive meals
Though not native, it feels familiar and essential—especially in sweets.
Buying Tips in Kuwait
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Choose firm, white blocks
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Check brine clarity
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Prefer reputable Middle Eastern brands
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Store refrigerated in brine
Freshness and proper storage preserve texture and flavor.
Why Nabulsi Cheese Endures in Kuwaiti Cuisine
Nabulsi cheese thrives in Kuwait because it offers:
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Reliability in cooking
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Cultural continuity
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Balanced contrast between salt and sweetness
Few cheeses perform as well in both sweet and savory roles.
Conclusion
Nabulsi cheese may originate from the Levant, but it has become an integral part of Kuwaiti food culture. Firm, salty, and heat-resistant, it shines most in beloved desserts like kunafa while remaining versatile enough for savory dishes.
Through careful preparation and thoughtful pairings, Nabulsi cheese delivers a unique balance of tradition, texture, and taste. In Kuwait’s diverse culinary landscape, it stands as a delicious reminder of the region’s shared heritage and love for bold, satisfying flavors.
FAQ: Nabulsi Cheese – Kuwaiti Varieties, Taste, and Pairings
What is Nabulsi cheese?
Nabulsi is a brined white cheese traditionally made from sheep’s milk.
Is Nabulsi cheese made in Kuwait?
It is mainly imported, but widely used and adapted in Kuwaiti cuisine.
Why is Nabulsi cheese used in kunafa?
Because it softens without melting and balances sweet syrup perfectly.
Is Nabulsi cheese very salty?
Yes, but soaking in water reduces saltiness.
What pairs best with Nabulsi cheese?
Sugar syrup for desserts, or bread, olives, and vegetables for savory dishes.
