Nabulsi

A piece of nabulsi

Nabulsi ( Arabic الجبن النابلسي, DMG al-Ǧubn an-nābulusī ; also Naboulsi ) is a white brine cheese from the Middle East . It is originally from Nablus in Palestine , after which it is named. He is known all over the West Bank and beyond. Nabulsi and Akkawi cheeses are the main cheeses consumed in Jordan . It is preferably made from sheep's milk , but also from goat's milk , possibly with cow's milk added; mainly in spring when there is plenty of milk.

For production, fresh milk is heated to around 40 ° C and some Mahlab and mastic , and possibly other spices and seeds, such as cumin , are added. After the milk has cooled to 35 ° C, rennet is added. After about 40 to 60 minutes, the thick meat is salted and stirred for an hour. It is then strained and the break pressed for several hours. The cheese is then cut into rectangular loaves of approximately 8 cm × 4 cm × 2 cm and cooked in 20% brine for a few minutes until the loaves float. It is stored floating in brine in large doses, which means it can be kept for many months without refrigeration.

Nabulsi is white and has no bark . The dough is semi-hard and has no holes. If you heat it, it becomes soft and elastic, but does not melt completely. The added resins give it a slightly elastic texture. Before consumption, it is usually soaked for several hours or boiled in fresh water for about an hour to make it less salty. It can be eaten fresh as a salty table cheese or fried and is a main ingredient in the Levantine dessert Kunafah .

Individual evidence

↑ ^a ^b ^c R. I. Tannous: Miscellaneous white brined cheeses . In: RK Robinson, AY Tamime (ed.): Feta and Related Cheeses (= ID Morton, DH Watson [ed.]: Ellis Horwood Series in Food Science and Technology . No. 5 ). Ellis Horwood, Chichester 1991, ISBN 0-7476-0077-5 , pp. 209, 216-217 , doi : 10.1533 / 9781845698225.209 .
^ Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “black cumin” .
^ ^A ^b Paul Scharfman: Middle East . In: Catherine Donnelly (Ed.): The Oxford companion to cheese . Oxford University Press , New York 2016, ISBN 978-0-19-933088-1 , pp. 475 .

[:1-1] R. I. Tannous: Miscellaneous white brined cheeses . In: RK Robinson, AY Tamime (ed.): Feta and Related Cheeses (= ID Morton, DH Watson [ed.]: Ellis Horwood Series in Food Science and Technology . No. 5 ). Ellis Horwood, Chichester 1991, ISBN 0-7476-0077-5 , pp. 209, 216-217 , doi : 10.1533 / 9781845698225.209 .

[companion-2] Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “black cumin” .

[:0-3] A ^b Paul Scharfman: Middle East . In: Catherine Donnelly (Ed.): The Oxford companion to cheese . Oxford University Press , New York 2016, ISBN 978-0-19-933088-1 , pp. 475 .