How to Soak Akkawi Cheese

The Method of Soaking Akkawi Cheese: A Guide to Preparation and Flavor Enhancement

Akkawi cheese, a staple in Middle Eastern cuisine, is a soft, brined cheese that is often used in a variety of dishes ranging from savory pastries to sweet desserts. This cheese, known for its smooth texture and mild flavor, typically comes with a high salt content due to the brining process, which can make it quite salty if consumed directly. Therefore, soaking Akkawi cheese is a common practice to reduce its saltiness and enhance its flavor profile, making it a perfect addition to both savory and sweet recipes.

In this article, we will explore the reasons behind soaking Akkawi cheese, the different methods for soaking, and how to incorporate this transformed cheese into various dishes.

Understanding Akkawi Cheese

Akkawi cheese originates from the Levant region, specifically Lebanon, Syria, Jordan, and Palestine. Its name comes from the city of Acre (Akká), located in modern-day Israel, where the cheese was first made. Traditionally, Akkawi is made from cow’s milk, though goat or sheep’s milk varieties can also be found. The cheese is recognized for its pale color, smooth texture, and elasticity, which makes it easy to shred or melt.

Akkawi’s brining process is what primarily contributes to its high salt content. The cheese is submerged in a brine solution to preserve it and enhance its shelf life. While brining is essential for preservation, it also imparts a significant level of saltiness, which might not always be desirable for certain recipes. This is where soaking comes into play, as it allows cooks to remove some of the excess salt, making the cheese more versatile in the kitchen.

Why Soak Akkawi Cheese?

The main reason for soaking Akkawi cheese is to reduce its saltiness. The brining process leaves the cheese with a strong salty flavor, which might overpower other ingredients in a dish. Soaking the cheese in water helps leach out some of the salt, resulting in a more balanced taste. The length of soaking depends on how much salt needs to be removed and the specific recipe you are preparing. By soaking, the cheese not only becomes milder but also retains its rich texture and ability to melt, which is essential for many recipes.

Soaking also enhances the overall taste and texture of the cheese. Once the salt content is reduced, the cheese can absorb other flavors from the soaking liquid, whether it’s water, milk, or a mixture of herbs and spices. This infusion of flavors can add an additional layer of complexity to the cheese, making it more adaptable to different culinary uses.

Soaking Akkawi cheese is a simple process that requires a few basic steps. Below, we will cover several methods of soaking and the factors that influence the soaking time.

1. Basic Water Soaking Method:

This is the most common and straightforward method to soak Akkawi cheese. All you need is water and the cheese itself.

Steps:

Cut the Cheese: Slice the Akkawi cheese into smaller chunks or strips, depending on the size of the block and the intended use. Cutting the cheese into smaller pieces will help it soak more evenly.
Place in Water: Submerge the cheese in a bowl or container of cold water. Ensure that the water completely covers the cheese.
Change Water Regularly: To speed up the process of salt removal, change the water every few hours, especially in the initial stages of soaking. This helps to draw out the salt more effectively.
Soak Time: Depending on the saltiness of the cheese and the desired result, the soaking process can take anywhere from 6 hours to 24 hours. For a less salty cheese, a shorter soaking time of 6-8 hours might be sufficient. For a more significant reduction in salt, soak the cheese for up to a day or even longer, changing the water every few hours.
Taste Test: After the soaking period, taste a small piece of the cheese to check its salt level. If it’s still too salty, continue soaking, changing the water regularly.

2. Milk Soaking Method:

Soaking Akkawi cheese in milk is another popular technique, especially for dishes where the cheese will be used in sweet or creamy recipes, such as pastries or desserts. The milk not only helps to reduce the saltiness but also imparts a rich flavor to the cheese.

Steps:

Cut the Cheese: Slice the Akkawi cheese into pieces, as with the water method.
Place in Milk: Submerge the cheese in milk. Whole milk is ideal for this method, as it helps balance the richness of the cheese while mellowing out its salty flavor.
Soak Time: The soaking time can range from 6 hours to overnight, depending on how much salt needs to be removed.
Change the Milk: For more effective soaking, change the milk every few hours. The milk will absorb some of the salt, making the cheese more palatable for culinary use.

3. Herb and Spice Infused Water:

For a more flavorful soaking solution, you can infuse the water with herbs and spices. This method not only reduces the salt but also imparts unique flavors into the cheese, which can complement savory dishes, such as salads or pizza.

Steps:

Cut the Cheese: As with the other methods, slice the Akkawi cheese into pieces that will soak evenly.
Prepare the Infused Solution: In a bowl, combine water with herbs and spices of your choice. Common options include garlic, thyme, rosemary, or bay leaves. The infusion will add complexity to the cheese.
Soak the Cheese: Place the cheese into the infused water and let it soak for several hours, changing the water as needed to reduce the saltiness.

Choosing the Best Method

The method you choose will depend on your intended recipe and how much time you have. If you’re looking for a quick reduction in salt, the basic water soaking method is the best option. However, if you have more time and want to infuse additional flavors into the cheese, the milk or herb-infused water methods are ideal. The milk method is particularly suitable for creamy desserts, while the herb-infused water method works well for savory dishes.

Recipes Using Soaked Akkawi Cheese

Once you have soaked your Akkawi cheese, there are numerous ways to incorporate it into recipes. Here are some popular uses for the cheese:

1. Cheese-filled Pastries (Sambousek or Fatayer):
Akkawi cheese is a key ingredient in many Middle Eastern pastries. After soaking, the cheese is often mixed with herbs, spinach, or other vegetables and then used as a filling in savory pies. The soaked cheese will provide a creamy texture without being overpoweringly salty.

2. Akkawi Cheese in Salads:
Soaked Akkawi cheese can be cubed and added to a variety of salads. Its mild flavor and smooth texture pair well with fresh vegetables, such as tomatoes, cucumbers, and olives. For an added depth of flavor, drizzle the salad with olive oil and lemon juice.

3. Sweet Dishes (Knafeh and Other Desserts):
In desserts like knafeh, soaked Akkawi cheese is melted and combined with sweet syrup-soaked pastry. The mild cheese flavor balances the sweetness of the syrup, providing a rich contrast.

4. Akkawi Cheese Pizza or Flatbreads:
Akkawi cheese is often used as a topping for pizzas or flatbreads, especially in Middle Eastern-style recipes. After soaking, the cheese melts beautifully and creates a smooth, creamy topping that complements other ingredients like olives and tomatoes.

Conclusion

Soaking Akkawi cheese is an essential technique to reduce its saltiness and enhance its versatility in cooking. Whether you are preparing savory pastries, fresh salads, or indulgent desserts, soaking allows the cheese to maintain its smooth texture while becoming more adaptable to various flavor profiles. By following the simple soaking methods described, you can elevate your Akkawi cheese to its best form, ensuring that it complements your dishes perfectly without overpowering the other ingredients. So, next time you reach for a block of Akkawi cheese, consider soaking it to unlock its full culinary potential.