Nabulsi (or naboulsi) is one of the white brined cheeses made in the Middle East. Its place of origin, Nablus, is well-known throughout the West Bank and surrounding regions of Lebanon. It is the number one cheese consumed in Jordan.  Produced primarily from sheep milk, goat’s milk is also used, and I just loved some made of cow’s milk.  Nabulsi cheese is white and rectangular in shape. It’s texture is similar to feta, but it is very salty from the brine and it becomes soft and elastic when heated, as is often used in desserts, including the Palestinian dessert knafeh.  It is seasoned with salted brined and blacked coriander seeds and stored in cans which last months.

While there are many dessert recipes featuring Nabulsi cheese, and some calling for it in salads of tomatoes and chick pea salads. Nabulsi is also great with seedless watermelon chunks, with salt, pepper, and fresh mint leaves, drizzled with olive oil. I opted for something of a Mediterranean version of this great starter:

  • 4 oz. Nabulsi cheese cubed
  • 2 tomatoes cubed
  • handful of olives
  • a few tears of basil
  • s couple of pepporicini
  • Sala and freshly ground pepper