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 deserts, 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, 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 peporcinici
Sala andfreshly ground pepper
