Nabulsi (or naboulsi) is one of a number of Palestinian white brined

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

s made in the

Middle East The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Pro ...

. Its name refers to its place of origin,

Nablus Nablus ( ; ar, نابلس, Nābulus ; he, שכם, Šəḵem, ISO 259-3: ; Samaritan Hebrew: , romanized: ; el, Νεάπολις, Νeápolis) is a Palestinian city in the West Bank, located approximately north of Jerusalem, with a populati ...

, and it is well known throughout the

West Bank The West Bank ( ar, الضفة الغربية, translit=aḍ-Ḍiffah al-Ġarbiyyah; he, הגדה המערבית, translit=HaGadah HaMaʽaravit, also referred to by some Israelis as ) is a landlocked territory near the coast of the Mediter ...

and surrounding regions. Nabulsi, along with

Akkawi cheese Akkawi cheese ( ar, جبنة عكاوي, jubna ʿakkāwī, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the city of Acre, Israel, Akka (Acre, present-day Israel). Etymology Akkawi cheese is named after the port city of Ac ...

, is one of the principal cheeses consumed in

Jordan Jordan ( ar, الأردن; tr. ' ), officially the Hashemite Kingdom of Jordan,; tr. ' is a country in Western Asia. It is situated at the crossroads of Asia, Africa, and Europe, within the Levant region, on the East Bank of the Jordan Rive ...

. It is produced primarily from sheep milk; alternatively,

goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

's milk may be used. Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes. It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored with mahleb (''Prunus mahaleb'') and mastic (''

Pistacia lentiscus ''Pistacia lentiscus'' (also lentisk or mastic) is a dioecious evergreen shrub or small tree of the genus ''Pistacia'' native to the Mediterranean Basin. It grows up to tall and is cultivated for its aromatic resin, mainly on the Greek islan ...

'') added to the boiling brine. It can be eaten fresh as salty table cheese or can be fried in oil, and it is also a major ingredient of the Middle Eastern dessert ''

knafeh Knafeh ( ar, كنافة) is a traditional Middle Eastern dessert made with spun pastry called ''kataifi'', soaked in a sweet, sugar-based syrup called Attar (syrup), attar, and typically layered with cheese, or with other ingredients such as clot ...

''.

References

External links

* Arab cuisine Levantine cuisine Palestinian cuisine Jordanian cuisine Syrian cuisine Cow's-milk cheeses Goat's-milk cheeses Sheep's-milk cheeses Nablus Brined cheeses Palestinian inventions {{cheese-stub

See also

References

External links