A guide to Middle Eastern cheeses — halloumi, labneh, Akawi, Nabulsi, and more. The brined, fresh, and stretchy cheeses of the region.
The Middle East and the Levant have a rich cheese tradition built around fresh, brined, and stretchy cheeses that turn up at breakfast, in meze spreads, and even in syrup-soaked desserts. Here's a guide to the cheeses of the region and how they're used.
A Tradition of Fresh and Brined Cheeses
Middle Eastern cheeses tend to be fresh, white, and often brined, made from cow's, sheep's, or goat's milk. Many are eaten young rather than aged, and brining is a common way to preserve and flavor them. Cheese is central to the region's cuisine — part of the daily breakfast table, the meze spread, and, distinctively, several beloved desserts.
Halloumi: The Grilling Cheese
Halloumi, from Cyprus (at the crossroads of the Mediterranean and Middle East), is the famous "grilling cheese" that holds its shape when cooked, developing a golden crust while staying firm inside. Salty and squeaky, it's grilled, fried, and served with lemon, in salads, and in wraps, and has become globally popular, especially among vegetarians.
Labneh: Strained Yogurt Cheese
Labneh is a thick, tangy, creamy cheese made by straining yogurt until it's spreadable. A staple across the Levant, it's served drizzled with olive oil and sprinkled with za'atar, scooped up with flatbread, as part of breakfast and meze. Easy to make at home, it's one of the region's most versatile and beloved fresh cheeses.
Brined Table Cheeses
The region has many white brined cheeses. Akawi is a mild, smooth, salty cheese popular across the Levant. Nabulsi, from Nablus, is a firm brined cheese flavored with nigella seeds and mastic. These cheeses are sliced for breakfast, used in pastries, and — after soaking to reduce salt — featured in desserts. They're often quite salty straight from the brine.
Cheese in Desserts
One of the most distinctive features of Middle Eastern cheese is its use in sweets. Cheeses like Akawi and Nabulsi, soaked to remove salt, are layered into knafeh (kunafa) — the celebrated dessert of pastry and cheese soaked in sweet syrup and topped with pistachios. The contrast of salty, stretchy cheese and sweet syrup is a regional signature.
How to Enjoy Middle Eastern Cheese
A Middle Eastern cheese experience might start with breakfast: labneh with olive oil and za'atar, slices of Akawi or Nabulsi, olives, and warm flatbread. Grill some halloumi for lunch, and finish with warm knafeh for dessert. Pair with mint tea, strong coffee, and the fresh herbs and vegetables of the region.
Pairings
Middle Eastern cheeses pair with olive oil, za'atar, sumac, olives, tomatoes, cucumbers, and warm flatbread, as well as with mint tea and coffee. In desserts, they pair with sweet syrup, pistachios, and pastry.
Frequently Asked Questions
What is the famous Middle Eastern grilling cheese?
Halloumi, from Cyprus, which holds its shape and develops a golden crust when grilled or fried.
What is labneh?
A thick, tangy strained-yogurt cheese, served with olive oil and za'atar and scooped up with flatbread.
Why is cheese used in Middle Eastern desserts?
Brined cheeses like Akawi and Nabulsi, soaked to reduce salt, are layered into syrup-soaked desserts like knafeh, contrasting salty cheese with sweetness.