| Nabulsi cheese | |
|---|---|
 A block of Nabulsi cheese;nigella sativa seeds are mixed into the cheese | |
| Region | West Bank |
| Town | Nablus |
| Source of milk | Cow, sheep, goat[1] |
| Texture | Semi-hard, elastic when heated, brittle when dry[2] |
| Named after | City of Nablus |
 Related media on Commons | |
Nabulsi is aPalestinian white brined cheese made in theMiddle East. Its name refers to its place of origin,Nablus,[3] and it is known throughout theWest Bank and surrounding regions. Nabulsi, along withAkkawi cheese, is one of the principal cheeses consumed inJordan.[4] It is produced primarily fromsheep's milk; alternatively,goat's milk may be used. Nabulsi cheese is white and rectangular in shape. It issemi-hard with nogas holes.[4] It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored withmahleb (Prunus mahaleb) and mastic (Pistacia lentiscus) added to the boiling brine. It is a major ingredient of the Middle Eastern dessertknafeh.[5]
The cheese can be prepared using cow, sheep or goat milk, or a mixture of cow and sheep milk to createmashmouleh (Arabic:مشمولة) cheese.[1][5]
The cheese is first prepared by heating the milk and then adding themastic gum and mahaleb, and then, after it is cooled,rennet is added.[5]
The cheese is widely used in the middle east andSoutheast Europe.[1][6]
After the cheese is prepared, it is stored in brine, it may be later desalted for use in the production of bakery goods and desserts such asknafeh, where the stretchability of the cheese is desired, additionally, it may be eaten fresh, or after itsfried in oil.[1][7]
To desalt the cheese, it is soaked in fresh water—often refrigerated—for several hours or overnight, which helps reduce its saltiness before consumption.[8]
In regions where Nabulsi cheese is not readily available, some recipes will substitute it forMozzarella and/orRicotta, sometimes combined with other softer cheeses, this aims to replicate the texture of heated Nabulsi cheese.[9][10]
The high salt content of brined Nabulsi cheese may lead people with issues likehypertension orkidney stone disease to avoid it, the salt content is intentionally increased by sellers to help preserve the cheese in storage, hence its recommended by theWHO to reduce the saltiness prior to consumption.[11]
.jpg) | ThisArab cuisine–related article is astub. You can help Wikipedia byexpanding it. |
