Nabulsi (or naboulsi) is a Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus,[1] 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.[2] 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.[2] 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.[3]
YouTube Encyclopedic
-
1/2Views:1 205720
-
Nabulsi cheese | Wikipedia audio article
-
Nabulsi cheese in toast bread
Transcription
See also
- Brined cheese – Cheese that is matured in brine
- List of cheeses – List of cheeses by place of origin
- Palestinian cuisine – Types of food in Palestine culture
References
- ^ Tamime & Robinson 1991, p. 209.
- ^ a b Tamime & Robinson 1991, p. 210.
- ^ Tamime & Robinson 1991, p. 216.
Works cited
- Tamime, A. Y.; Robinson, R. K. (1991). Feta and Related Cheeses. Woodhead Publishing. pp. 209, 216. ISBN 1-85573-278-5.
- Tamime, Adnan Y. (15 April 2008). Brined Cheeses. John Wiley & Sons. ISBN 978-1-4051-7164-9.
.jpg/35px-Mixed_Plate_(3186676853).jpg){kind=small} | This Arab cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 3 May 2024, at 00:45