The Most Popular Cheeses in Arab Cuisine

Arab cuisine boasts a rich variety of cheeses, each with its own unique flavor profile and culinary role across diverse dishes. Akkawi cheese is one of the most celebrated Levantine cheeses, widely featured in sweet cheese Kunafa and savory pastries. It has a mildly salty taste and melts beautifully when baked or heated. Halloumi is renowned for its high melting point, holding up effortlessly to grilling and frying without losing its shape. It develops a golden-brown, crispy crust on the outside while staying tender on the inside, making it ideal for direct grilling or tossing into warm salads. Labneh is a strained yogurt cheese with the whey removed, resulting in a thick, velvety texture and a pleasant, slightly tangy flavor. It is traditionally served for breakfast drizzled with olive oil and za'atar, or plated as a meze dip with fresh vegetables. Soft white brined cheeses (such as Domiati or Nabulsi) are time-honored staples commonly folded into baked pastries, savory flatbreads, and tossed into fresh salads alongside ripe tomatoes and olives. Finally, Areesh cheese (traditional Egyptian curd cheese) is one of the lowest in fat, making it a favorite for healthy eating, light savory fillings, or served simply for breakfast with blackstrap molasses.