FuzzyBot: Importing a new version from external source

2023-09-08T03:07:00Z

Importing a new version from external source

← Older revision		Revision as of 12:07, 8 September 2023
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	\|[[Jibneh Arabieh]]		\|[[Jibneh Arabieh]]
	\|<!--[[File:EXAMPLE\|135px]] -->		\|<!--[[File:EXAMPLE\|135px]] -->
	\|[[Arabian Peninsula]]		\|[[Wikipedia:Arabian Peninsula\|Arabian Peninsula]]
	\|A traditional cheese in [[Wikipedia:Middle East\|Middle East]] countries. It is particularly popular in the Arab States of the [[Wikipedia:Persian Gulf\|Persian Gulf]]. The cheese has an open texture and a mild taste similar to [[Feta]] but less salty.		\|A traditional cheese in [[Wikipedia:Middle East\|Middle East]] countries. It is particularly popular in the Arab States of the [[Wikipedia:Persian Gulf\|Persian Gulf]]. The cheese has an open texture and a mild taste similar to [[Feta]] but less salty.
	\|-		\|-

FuzzyBot: Importing a new version from external source

2023-06-21T00:39:15Z

Importing a new version from external source

New page

===Levant===
{{See also|List of Syrian Cheeses|:en:Middle Eastern cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Akkawi]]
|[[File:Akawi Cheese.jpg|135px]]
|[[:en:Acre, Israel|Acre]]
|A white brine [[cheese]]. It is named after the city of Acre, where it first originated, and is commonly made using [[Wikipedia:cow|cow]] [[Wikipedia:milk|milk]], but can also be made with [[Wikipedia:goat|goat]] or sheep's milk. It is widely used in [[Wikipedia:Knafeh|Knafeh]] but [[Nabulsi cheese]] is used more often.
|-
|[[Areesh cheese|Areesh]]
|
|Originated in [[Wikipedia:Egypt|Egypt]]
|It is similar to [[cottage cheese]]. [[Shanklish]], a fermented cheese, is made from areesh cheese.
|-
|[[Baladi cheese]]
|[[File:Baladi Cheese, Spinach, Avocado & Zataar (2806311953).jpg|135px]]
|
|Soft-white, smooth, creamy cheese has a mild flavor. It is eaten for breakfast or snacks. Pictured is spinach topped with Baladi.
|-
|[[Basket cheese]]
|[[File:Sepet_peyniri.jpg|135px]]
|originated in [[Wikipedia:Turkey|Turkey]]
|Made from cow's milk, it is available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).
|-
|[[Charkassiye]]
|
|
|A soft cheese
|-
|[[Jameed]]
|[[File:Jameed.JPG|135px]]
|[[Wikipedia:Jordan|Jordan]]
|Hard, dry [[:en:Yogurt|laban]] made from [[Wikipedia:goat|goat]] or [[:en:sheep|ewe]]'s milk. [[Wikipedia:Milk|Milk]] is kept in a fine woven [[Wikipedia:cheesecloth|cheesecloth]] to make a thick [[Wikipedia:yogurt|yogurt]]. [[Wikipedia:Salt|Salt]] is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with [[Wikipedia:water|water]] to allow any remaining [[whey]] to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. Pictured is white Jameed in a shop front in [[Wikipedia:Jerusalem|Jerusalem]].
|-
|[[Jibneh Arabieh]]
|
|[[Arabian Peninsula]]
|A traditional cheese in [[Wikipedia:Middle East|Middle East]] countries. It is particularly popular in the Arab States of the [[Wikipedia:Persian Gulf|Persian Gulf]]. The cheese has an open texture and a mild taste similar to [[Feta]] but less salty.
|-
|Jibne Baida
|
|
|Arabic for white cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating
|-
|[[Kashkaval|Kashkawan]]
|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|135px]]
|
|A type of yellow cheese made of [[Wikipedia:sheep milk|sheep milk]]. In [[Wikipedia:Albania|Albania]], [[Wikipedia:Bulgaria|Bulgaria]], [[Wikipedia:North Macedonia|North Macedonia]], [[Wikipedia:Serbia|Serbia]] and [[Wikipedia:Romania|Romania]], the term is often used to refer to all yellow cheeses (or even any cheese other than [[sirene]]).
|-
|[[Qishta]]
|
|
|is a heavy cream that is very popular in the Middle East. Traditionally, it is made by skimming the thickest part of the cream from whey. The product is used both as an ingredient in cooking and is mixed with honey to be eaten as an incredibly rich dessert. Rich Cow brand Kashta is a fresh, rich-tasting, cream product texture of which is smooth and thick. It has a sixty-day refrigerated shelf life.
|-
|[[Labneh]]
|[[File:Labneh01.jpg|135px]]
|
|Similar to [[Wikipedia:Greek yogurt|Greek yogurt]], labneh is a strained yogurt product that is common in the Middle East and the [[Wikipedia:Levant|Levant]]. Pictured is Labneh in [[Wikipedia:olive oil|olive oil]]
|-
|[[Syrian cheese|Majdoule]]
|
|
|A salty white cheese made up of thick strands of cheese braided together (hence the name)
|-
|[[Nabulsi cheese]]
|[[File:جبنة نابلسية.jpg|135px]]
|[[Wikipedia:Nablus|Nablus]]
|One of a number of [[:en:Palestinian Arabs|Palestinian]] white [[brined cheese]]s made in the Middle East. Its name denotes its place of origin, [[Wikipedia:Nablus|Nablus]] and it is well known throughout the [[Wikipedia:West Bank|West Bank]] and surrounding regions. It is also a major ingredient of the Arabian desserts [[Wikipedia:Knafeh|Knafeh]] and [[Wikipedia:Qatayef|Qatayef]].
|-
|Shelal
|
|
|A salty white cheese made up of strands of cheese woven together
|-
|[[Surke]] or Shanklish
|
|
|a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion
|-
|[[Syrian cheese]]
|
| Syria
|There are different kinds of '''Syrian cheese'''. A few of the most common include Baladi and Charkassiye.
|}

Translations:List of cheeses/77/en - Revision history

FuzzyBot: Importing a new version from external source

FuzzyBot: Importing a new version from external source