There are several traditional varieties of cheese most commonly found throughout the region, including ackawi (from Akka), baladi (from baladi goats), jibneh arabieh (from Galilee and Negev Desert), jibneh mshallale (from Armenia), nabulsi (from Nablus), and surke (from Akkar and around Tartus). [1]

2021年3月18日 · This cheese originated most likely in Syria and is also known as jadala suria. It is a salty and stringy cheese. Majdouli can be spiced with black cumin to add another flavor. The name means “braided”, as the cheese is usually in a braid. Here is a recipe for a Syrian sweet that uses majdouli. Jibneh Mshallaleh

2022年5月2日 · Mahleb is often a common ingredient, but jibneh can also be flavored or styled differently depending on the country or region. In Syria a “string cheese” version of jibneh exists that is braided, and also includes black caraway seeds in the flavor profile.

2025年3月23日 · Akkawi is a soft, brined cheese made from cow’s, goat’s, or sheep’s milk. It originated from the city of Acre (Akko), and it was also named after the city of its origin. The cheese has a smooth and chewy texture, similar to mozzarella, while …

Simple, unripened cheese made from fresh curd. Syrian Cheese is delicately flavored but not bland. Slightly chewy in texture with a faint scent of freshly pressed curd.

2019年7月15日 · Shanklish is a cheese common to Syria and Lebanon and made from sheep's or cow's milk. It is commonly formed into balls, then allowed to dry and age. The cheese can be eaten fresh or aged. Fresh cheese tastes mild with a soft texture, while a firmer aged shanklish has a pungent odor.

2010年3月22日 · One such discovery from my travels to the Middle East is Syrian string cheese. Known by its Arabic name as jibneh mshallaleh, the white cheese comes in a braided mass that you untangle before you eat. Made with cow’s milk, the cheese contains a middle-eastern spice known as Mahlab (or Mahlebi, Mahleb).

2024年6月25日 · There are several traditional varieties of cheese most commonly found throughout the Levant, including ackawi, baladi, jibneh arabieh, jibneh mshallale, nabulsi, and surke. Some of the most common types of cheese from the Levant are: Ackawi (also called akawi, akkawi, and akawieh) is a white cheese with a complex flavor.

There are several traditional varieties of cheese most commonly found throughout the region, including ackawi (from Akka), baladi (from baladi goats), jibneh arabieh (from Galilee and Negev Desert), jibneh mshallale (from Armenia), nabulsi (from …

Jibneh mshallaleh, more commonly known as tresse cheese, is a traditional form of string cheese originating from Syria. This cheese is unique because it is mixed with mahleb (a spice made from Mahleb cherry seeds), and it is often flavored with nigella sativa (black cumin), anise, or caraway seeds, giving it a distinctive taste