Arabic Cheese: A Delicious Journey Through Middle Eastern Flavors
Arabic cheese encompasses a wide variety of dairy delights enjoyed throughout the Middle East and North Africa. Unlike some western cheeses, Arabic cheeses often boast unique textures and flavor profiles, shaped by traditional production methods and regional preferences.
One of the most popular varieties is Halloumi, a semi-hard, brined cheese known for its high melting point. This makes it perfect for grilling or frying, resulting in a delightfully squeaky texture and a savory, slightly salty taste. It’s frequently enjoyed as part of a meze platter or grilled with vegetables and herbs.
Another common type is Akkawi, a soft, white cheese that’s often used in pastries and pies. It has a mild, slightly salty flavor that pairs well with sweet and savory ingredients. Think of it as the mozzarella of the Middle East, but with a distinct character.
Labneh is a strained yogurt cheese, resulting in a thick and creamy texture similar to cream cheese. It’s incredibly versatile, enjoyed as a dip, spread, or even rolled into small balls and preserved in olive oil. Often drizzled with olive oil and sprinkled with za’atar, Labneh is a staple of Middle Eastern breakfasts.
Beyond these well-known examples, you’ll find countless regional variations, each with its own unique characteristics. From the crumbly Nabulsi cheese to the flavored cheeses infused with herbs and spices, exploring Arabic cheese is a culinary adventure. Whether enjoyed as part of a savory meal or a sweet treat, Arabic cheese offers a delicious glimpse into the rich food culture of the Middle East.
