Akawi (Ackawi, Akkawi, Ackawieh) Cheese Making Recipe

[mistercheers]

Hi Guys!

Can someone pleeeeeeeeease help me out here.

I need the recipe/method for making Akawi cheese at home. 

It is a white brine cheese, native to the middle east i.e syria, lebanon etc.

I have spent countless hours and days googling the recipe, but no luck so far. 

Any and all help will be greatly appreciated.

[DeejayDebi]

From what I have found this is the same things as Nabulsi cheese this is what I found:


http://www.khayma.com/TAGTHIA/production.htm

Here is some mor informaion on Nabulsi:

http://findarticles.com/p/articles/mi_7109/is_4_6/ai_n35703237/

[mistercheers]

@DeejayDebi

Thanks Debi, but i have already seen the links that you posted.  Like i said, i've spent numerous hours researching Akawi.  Nablusi, from what i've gathered, is Akawi that is boiled in whey and spices added to it.  The thing is, i'm looking for a step-by-step recipe for Akawi.  But thanks for the effort.

Anyone else?

[Alex]

I also made a sort of research. Akawi, more correct spelled should be Akkawi. The meaning in Arabic is "from Akka". Akka in English is callad Acre, in Hebrew Akko, and is a town in the NW of Israel. Nablus is in the Palestinian Authority territory. As many similar cheeses in France are named after the location of production, my conclusion is that we have here the same issue. If you are looking for a cheese commonly called "Jibne'h" used for making "Knafe'h", I have a recipe for it. If you want it, let me know, and where are you from, if you don't mind. Your eagerness for finding this recipe, made me curious. Yes, I know, curiousity killed the cat :).

[mistercheers]

@Alex

Hey Alex.  Thanks for the low-down.  Actually, Jibne'h is the Arabic word for cheese in general, and not a specific type of cheese.  Knafe'h is made from Nablusi.  I know this because i spent most of my life in the middle east... Dubai to be precise.  I am from India, a country that is known for its milk production. 

The reason I am looking for the recipe for Akawi is because it is used in one of my favorite mezze  called Cheese Manakeesh (Manaeesh etc)  ALSO...., there just isn't enough info on the web to explain Akawi.  Yeah, sure, they tell you where it comes from and its history, but where is the "how to" for it.  You have it for other cheeses, what about this one?

So I just started looking for it online, scoping out dairy farms in India and abroad...and speaking to restaurant owners in Dubai and neighboring countries.... and what i found was pretty surprising to say the least.  Akawi, a cheese that is primarily used in dishes in the Levant and middle east, is produced mostly in the Czech Republic and Bulgaria and in some instances in Canada, with a tiny amount being produced in the Middle east.  It seems most restaurants in the middle east IMPORT their Akawi from these countries. 

Why?  Well, from what i gathered is because the middle east don't relly have that many cows to produce that much milk for processing.  It's that simple.

Now I am one of those people who cannot be satisfied with an explanation as such, and would prefer to delve deeper and get to the source of the problem, and after identifying the problem, come up with a solution of my own, or be satisfied then with the status quo. 

I hope you're not regretting querying my eagerness at this point. 

In any case, it has now become a mission for me to get the perfect, or close enough to perfect, recipe for making my own Akawi. 

I know, just know, there's someone out there that can help me with this dilemma.

Good luck and god speed!! ;)

[Alex]

I know that Jibne'h is the Arabic word for cheese in general, and not a specific type of cheese. When I took the cheese making class, there was an Arab guy with me who owned a diary, being supplier of "Jibne'h" to the Arab bakeries in the area I live, for preparing "Knafe'h". Therefore, I asked you if you mean that Akkawi is like Nablusi and like "Jibne'h" :), I can post the recipe.

I hope you're not regretting querying my eagerness at this point.

I do not regret at all, the contrary, I like to research.

[mistercheers]

@Alex

Thank you very much for the effort.  Yes, actually i would love to have a look at the recipe if you don't mind.  And because Nablusi is made from Akawi (so i've read) maybe i could tinker with the recipe and make a few changes and see what i come up with. 

[Alex]

It'll take me some time, I have to translate it to English.

[mistercheers]

@Alex

Sure, no problem.  In the meantime you can take a look at the Cheese Manakeesh here:

http://www.discoverlebanon.com/en/recipes/cheese_pie.php

[DeejayDebi]

@DeejayDebi

Thanks Debi, but i have already seen the links that you posted.  Like i said, i've spent numerous hours researching Akawi.  Nablusi, from what i've gathered, is Akawi that is boiled in whey and spices added to it.  The thing is, i'm looking for a step-by-step recipe for Akawi.  But thanks for the effort.

Anyone else?

I got that impression from my research also but thought that if Nablusi is Akawi that is boiled in whey and spices added to it  - don't boil it or add spices and you should have Akawi - No?

[Alex]

This is the way I was taught to make "Jibne'h" for Knafe'h

For a 3 liters batch of raw cow's milk:

1. Pasteurize at 72-74ºC for 15 sec and cool to 42ºC (in a cool environment), or 38ºC (in warm environment), as fast as possible.
2. Add 3 tbs 5% vinegar + 0.8-1 gr CaCl + 3 ts buttermilk + enzyme (per manufacturer's instructions.
3. Let set for 30-60 min until a clean break is achieved.
4. Cut curds to about 1 cm cubes.
5. Wait 8 min.
6. Stir gently and complete cutting.
7. Wait 5 min.
8. Stir again.
9. Wait 3 min.
10. Drain whey to curds level.
11. Transfer curds to two handkerchiefs and close like an envelope.
12. Place the envelopes between two plates or cutting boards and apply 1 kg weight. Turn the envelopes every 15-20 minutes and increase weight gradually (I use a pot with water) up to 3 kg. Do this for 1-1.5 hours until the cheese is firmed up.
13. At this stage, the cheese may be used as is during the next 2-3 days (refrigerated) or stored in salt brine (refrigerated), for up to 6 months.

You can make Haloumi the same way, by putting the pressed cheese in boiled water or whey for 1-2 hours.

[mistercheers]

@Akex

Thanks a lot Alex for the recipe.  Will let you know how it turns out when i get to it.

Also, in the meantime if you can keep an eye out for the Akkawi recipe. 

Cheers

[Alex]

You are welcome :)

[Cheese Head]

Just finally got around to posting some pictures of this cheese in a separate post.

[zaidnowar]

@Alex

Hi, I am Jordanian, and I noticed you have the recipe for Nabulsi Cheese in Arabic. Would it be possible if you could send or post the Arabic recipe for Nabulsi cheese?