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is fresh, traditionally unpasteurized, and uncultured and is made with a mixture of goat, cow and sheep's milk. Its diverse microflora, high moisture, uncultured, and unpasteurized nature tend to limit shelf life to three days.
487:. It has a dense texture and melts easily. This cheese can be either salted or unsalted and is made from pasteurized milk from sheep, goats, or camels. It is also used as a base for other sweet-cheese desserts.
417:. It is a fresh cheese with a milky quality, a pronounced saltiness, medium-firmness, and excellent meltability. It can also be boiled before eating. While the product originated with
586:) is a soft, porous cheese with a delicate flavor that can be consumed fresh or aged in bags made from animal skins. It can be made with non-fat cow’s milk or sheep’s milk.
548:
powder or other dry herbs (thyme, oregano, garlic, and/or chili pepper). It is most often eaten as a starter dish with tomato, oil, and sometimes onion.
122:
365:
is a soft-white, smooth, creamy cheese with a mild flavour, usually spread on fresh bread or crackers and most often eaten for breakfast or snacks.
86:
73:
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in Arabic). This cheese is commonly made using pasteurized cow's milk but can be made with goat or sheep's milk. It is produced on a large scale in
236:
and agricultural domestication in the area since ancient times, nations in the Levant share highly similar foods, particularly dairy products like
37:
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was a general term that historically referred to the lifestyle of nomadic peoples across
Western and Central Asia during the Ottoman Empire.
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with a complex flavor. It is an Arab
Palestinian cheese originating from the Palestinian port town of Akka, today known as
166:
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502:) is a salty, white string cheese made up of strands woven together. It is typically consumed in Lebanon and Syria.
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628:"Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation"
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571:. It is a fresh cheese, typically made from a combination of milks from cows, sheep, or goats.
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Mefleh, Marina; Darwish, Amira M. Galal; Mudgil, Priti; Maqsood, Sajid; Boukid, Fatma (2022).
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240:. There are several traditional varieties of cheese most commonly found throughout the
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Haddad, Moawiya A.; Yamani, Mohammed; Abu-Romman, Saeid M.; Obeidat, Maher (2021),
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542:) is a mature cheese made with spices and generally presented as balls covered in
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is a semi-hard cheese that is sometimes called by its
Palestinian dessert name,
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using goat or sheep milk, the current practice is to use cow's milk and to add
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list of cheeses from the eastern
Mediterranean region of West Asia known as
544:
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823:"Seasonal variations in the chemical composition of camel milk in Jordan"
418:
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Haddadin, Malik SY; Gammoh, Sana I; Robinson, Richard K (2007-10-31).
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Global cheesemaking technology: cheese quality and characteristics
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Papademas, Photis; Bintsis, Thomas; Robinson, R. K., eds. (2018).
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903:"Shelal Cheese (Full Fat – Half Fat) - Reyhan Evi Dairy Producer"
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cherry for a "slightly salty, sweet and nutty” flavor.
133:
868:, Springer International Publishing, pp. 49–56,
779:"Try Jibneh Seasoned with Mahleb from Kasbo's Market"
862:"Jordanian Soft Cheeses. Kunafeh and Other Products"
433:is used for cooking or simply as a table cheese.
736:"How the Syrian Cheese Jibneh is Made and Enjoyed"
448:) means “braided” in Arabic. It is a salty white
288:Some of the most common types of cheese from the
866:Chemical Profiles of Selected Jordanian Foods
405:("white cheese"). It is found throughout the
8:
589:Rather than emphasizing ethnic affiliation,
138:introducing citations to additional sources
932:. Hoboken, NJ: John Wiley & Sons, Ltd.
452:made up of thick strands braided together.
52:Learn how and when to remove these messages
401:for "Arab cheese") is also referred to as
643:
207:Learn how and when to remove this message
977:"Turkmen Fringe Cheese - Arca del Gusto"
513:
504:
454:
379:
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128:Relevant discussion may be found on the
89:of all important aspects of the article.
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463:cheese studded with black caraway seeds
777:Fabricant, Florence (April 25, 2022).
85:Please consider expanding the lead to
7:
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604:made by the Circassian minority
425:, a spice ground from pits of the
14:
33:This article has multiple issues.
232:Due to the extensive history of
121:relies largely or entirely on a
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409:and is particularly popular in
77:may be too short to adequately
41:or discuss these issues on the
87:provide an accessible overview
1:
796:Accad, Joumana (2011-03-06).
734:Vachon, Pamela (2022-05-02).
756:. Wiley. 2008. p. 418.
715:Kasbo, Benita (June 2020).
645:10.3390/fermentation8120743
309:cheese served with cherries
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874:10.1007/978-3-030-79820-8
839:10.1017/s0022029907002750
827:Journal of Dairy Research
717:"Jibneh (Syrian Cheese)"
149:"List of Syrian cheeses"
1017:Middle Eastern cheeses
521:
519:
518:Shanklish cheese balls
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754:International Cuisine
692:"Baladi - Cheese.com"
668:"Ackawi - Cheese.com"
517:
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981:Slow Food Foundation
965:Syrian String Cheese
740:The Cheese Professor
134:improve this article
783:The New York Times
522:
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512:cheese cut in half
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1012:Levantine cuisine
939:978-1-119-04615-8
883:978-3-030-79819-2
599:Circassian cheese
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582:also known as
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431:Jibneh Arabieh
427:Prunus mahaleb
415:Eastern Arabia
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386:jibneh arabieh
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318:akawi, akkawi,
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259:jibneh arabieh
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132:. Please help
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81:the key points
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388:/baida cheese
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151: –
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123:single source
119:This article
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1007:Arab cheeses
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632:Fermentation
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74:lead section
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35:Please help
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833:(1): 8–12.
638:(12): 743.
580:Turkomani (
407:Middle East
1001:Categories
986:2024-03-25
961:Gourmantic
948:1035639713
912:2024-01-26
907:Reyhan Evi
889:2024-03-25
807:2024-01-26
701:2019-01-22
696:cheese.com
677:2019-01-22
608:References
384:Blocks of
219:This is a
190:March 2018
160:newspapers
95:March 2018
38:improve it
847:0022-0299
654:2311-5637
575:Turkomani
540:shanklish
510:Shanklish
350:Palestine
234:livestock
130:talk page
79:summarize
44:talk page
500:mshalshe
442:Majdoule
437:Majdoule
419:Bedouins
591:TĂĽrkmen
584:TĂĽrkmen
485:kunafeh
474:Nabulsi
468:Nabulsi
461:nabulsi
446:madjoul
324:) is a
322:akawieh
271:nabulsi
174:scholar
946:
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880:
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760:
652:
496:Shelal
491:Shelal
480:kenafa
423:mahleb
399:Arabic
356:Baladi
342:Jordan
338:Israel
314:Akkawi
306:Akkawi
296:Akkawi
290:Levant
274:, and
253:baladi
247:ackawi
242:Levant
238:cheese
225:Levant
176:
169:
162:
155:
147:
569:Syria
559:(or,
536:sorke
531:Surke
525:Surke
483:, or
444:(or,
411:Egypt
346:Syria
292:are:
277:surke
181:JSTOR
167:books
944:OCLC
934:ISBN
878:ISBN
843:ISSN
758:ISBN
650:ISSN
413:and
348:and
334:Akka
320:and
223:the
153:news
870:doi
835:doi
640:doi
538:or
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136:by
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