Culture Magazine

12 culturecheesemag.com THE HOT LIS T 2024 CHEESE BITES Honoring Akkawi THIS VIBRANT, BRINY CHEESE TOPS MANAKEESH, A SAVORY FLATBREAD. written by Ashia Aubourg recipe and photography by Wafa Shami W hen Wafa Shami reminisces on her early memories of Akkawi, she's met with a vivid scene of her parents boiling goat's milk and gently straining soft curds in her Ramallah, Palestine, home. "The aroma filled the entire house," she says, remembering the final step of preserving the cheese in jars filled with fragrant brines. Those beloved moments shaped Shami's adoration for archiving aspects of her culture on her website, Palestine in a Dish. She relies on her mother's wisdom to guide her craft and protect a deep lineage of recipes, techniques, and ingredients for future generations. This connection between food and people shapes the content of her blog and social media accounts, which have recently shifted to include specific calls-to-action that address the catastrophic events unfolding in Gaza as generational wisdom and lands face erasure. "These recipes are tied to my people's culture and their connection with the land," says Shami. To make Akkawi, animals are milked in the spring, when fresh grass imparts a vibrant, earthy flavor. The curds are then molded and preserved in salt water or brine. Here, Shami shares her recipe for Manakeesh (also pronounced mana'ish), a popular savory flatbread that highlights the cheese and can show up for breakfast, snacking, or celebratory occasions. This Palestinian dish is layered with melted Akkawi, topped with fresh cucumbers and tomatoes, and Shami adds nigella seeds for gentle notes of cumin, oregano, and onion. Make this Manakeesh and embark on a tiny leap toward honoring indigenous Palestinian ingredients and culture. c AKKAWI CHEESE MANAKEESH Makes 16 to 18 flatbreads 1 cup warm water, divided 1 teaspoon sugar 1 tablespoon active dry yeast 2½ cups flour, divided, plus 2 to 3 tablespoons for kneading ½ teaspoon sea salt ¼ cup olive oil, plus 1 tablespoon for glazing 1½ cups shredded Akkawi cheese 1 to 2 tablespoons of nigella seeds, optional fCombine ½ cup water, sugar, and yeast in a small bowl. Let it rest for 2 to 3 minutes, or until it becomes frothy. fCombine 1½ cups flour and salt in a large mixing bowl. Add remaining water to the yeast mixture. Using your hands or a stand mixer, combine well. Cover with cling wrap and a kitchen towel. Set aside for 10 minutes. fAdd remaining flour and olive oil to the mixture. Knead on a floured surface for 5 to 7 minutes, or until the dough is smooth and elastic. Using your hands, coat dough and bowl with a few drops of oil. Cover with cling wrap and a towel. Let the dough proof in a warm place, about 30 minutes. fPreheat oven to 420°F. fDivide dough into 2-inch balls. Using your hands or a dough roller, flatten each ball into a ¼-inch-thick disk and place on a greased baking sheet. fSpread shredded cheese over each disk. Sprinkle tops with nigella seeds. Repeat until all dough pieces are covered. fBake for 12 to 15 minutes, or until the bottom and edges are golden brown and the cheese is melted. DIY

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