-
Akkawi cheese (Arabic: جبنة عكاوي, romanized: jubna
ʿakkāwī, also Akawi,
Akawieh and Ackawi) is a
white brine cheese named after the
Palestinian city...
- that can
alternatively be
stuffed with
spinach or
cheese such as feta or
akkawi. They are part of Arab and
Levantine cuisine,
eaten in Lebanon, Syria, Palestine...
-
There are two main
types of
cheese used on manakish:
akkawi (Arabic: عَكَّاوي, romanized:
ʿakkāwī) and
kashkaval (Arabic: قَشْقَوَان, romanized: qašqawān)...
- Some of the most
common types of
cheese from the
Levant are:
Akkawi (also
called akawi,
akkawi, and akawieh) is a
white cheese with a rich and
subtle flavor...
-
known throughout the West Bank and
surrounding regions. Nabulsi,
along with
Akkawi cheese, is one of the prin****l
cheeses consumed in Jordan. It is produced...
- and Germany. This
dessert is
primarily made of a
cheese dough (containing
Akkawi cheese, mozzarella, or some mix of cheeses), a
sugar syrup, and
orange blossom...
- (pita or saj)
topped with za'atar. It can also be
topped with cheese—often
akkawi or kashkawan. When
topped with
ground beef it is
called sfiha.
Kashk is...
-
originates in
Cyprus Akkawi cheese from the city Akka
Shanklish from
Levantine cuisine Feta
cheese originates in
Balkan cuisine Ackawi (also
akkawi) is a salty...
- kiseyo.
Yeghegnadzor goat
cheese from Armenia.
Akkawi cheese (Arabic: جبنة عكاوي, romanized: jubna
ʿakkāwī, also Akawi,
Akawieh and Ackawi) is a
white brine...
- as well as
households in
Egypt and the Levant. It is
usually filled with
akkawi cheese,
crushed walnuts, as well as
crushed pistachios.
Diverse fillings...
