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Jibneh mshallale (or 'braided' cheese) is a form of string cheese originating in Syria. It is a fresh cheese, typically made from a combination of milks from cows, sheep, or goats. It is a cross between mozzarella, feta and halloumi (a cheese from the Cyprus that has a tangy taste and a firm, chewy texture). [13]
Tresse cheese, also known as jibneh mshallaleh (Arabic: جبنة مشللة) is a form of string cheese originating in Syria. [1] It can be eaten plain, or mixed with pastries. [2] The cheese is properly mixed with mahleb, [2] which is often mixed with Nigella sativa (black cumin), [2] anise or caraway seeds.
Akkawi cheese (Arabic: جبنة عكاوي, romanized: jubna ʿakkāwī, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the Palestinian city of Akka (Acre, present-day Israel). [ 1 ] [ 2 ]
Category: Syrian cheeses. ... Nabulsi cheese; S. Shanklish; T. Tresse cheese This page was last edited on 20 December 2018, at 13:15 (UTC). Text is available under ...
Baladi is a fresh, traditionally unpasteurized, and uncultured cheese made with a mixture of goat, cow and sheep's milk. The diverse microflora, high moisture, uncultured, and unpasteurized nature tends to limit the shelf life to 3 days. [1]
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It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk was traditionally produced from the leftovers of cheese-making (more specifically, the milk used to make it). The procedure is, subtracting butter from milk, the remainder is doogh which can be used as the base for kashk ...
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