Nabulsi cheese
| 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 |
| Texture | Semi-hard, elastic when heated, brittle when dry |
| Named after | City of Nablus |
| Related media on Commons | |
Nabulsi is a Palestinian white brined cheese made in the Middle East. Its name refers to its place of origin, Nablus, and it is known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan. It is produced primarily from sheep's milk; alternatively, goat'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) added to the boiling brine. It is a major ingredient of the Middle Eastern dessert knafeh.