Many of us dear readers, taste or heard about Alkkawi cheese or read its name on Almnakish prepared restaurants different. Dear readers, In this article, we are acquainted with the Akkawi cheese, the places of its spread, its components, the way it is manufactured, how it is prepared at home, and how to eat it.
Al-Akkawi Cheese:
Is a kind of salty white cheese, a kind of soft cheese has a soft surface and taste tends to salinity and in the form of molds or small pieces of square and is usually used as part of the components of food at breakfast or dinner and can be dealt with a certain type of fruit and According to the desire and can be dealt with different dishes and we will know together dear readers on the meals and types of foods that enter Alkkawi cheese in its composition.
Cheese spread:
Al-Kawi cheese was named after the city of Acre in the State of Palestine. It is attributed to this region, and its use is very widespread in the Middle East countries, especially in Syria and Lebanon, as well as the Akkawi cheese in Cyprus.
Ingredients of Akkawi Cheese:
Alkawi cheese is made using cow’s milk, goat’s milk or sheep’s milk and is made from whole-fat or low-fat milk.
How to make alkawi cheese:
Al-Akkawi cheese is made as the other cheeses, where the milk to make the cheese is boiled, whether it is full-fat or low-fat on the fire, we get the rennet pills, which are sold in the pharmacy, which works to turn the cheese into the boiling milk and then cover the milk and leave until it is warmed and then filtered On the gauze and cast milk to be wiped from the water and the process is repeated until the amount of cheese, and then add a lot of salt and leave the next morning.
The Akkawi cheese is preserved in salt water.
How to eat:
Al-Akkawi cheese is added to the desserts and the pastry is filled with pies. It is also eaten individually or placed in sandwiches or is placed on al-Manakish, where it is spread in the Middle East. Times to reduce the amount of salt in them.
How to save it:
It is kept in jars and is kept in water with salt or preserved with olive oil so as not to dry.