Akkawi
A white brined cheese of the Levant, named after the port city of Acre.
Also: عكاوي, akawi, ackawi
Akkawi takes its name from Akka, the Arabic name of Acre on the coast of present-day Israel, and is made across Palestine, Lebanon, Syria and Jordan. It is a smooth, white, mildly salty cheese, traditionally of cow milk though sheep and goat milk are also used, set with rennet, pressed lightly into blocks and kept in brine. Young akkawi is soft and springy and slices cleanly; it softens and becomes stretchy when warmed, which makes it a favourite filling for manakish, sambousek and sweet pastries. Like nabulsi, it is often soaked in fresh water before use to draw out some of the salt. It sits on breakfast tables with olives, tomatoes, cucumber and bread across the region.