Ackawi is an Arab cheese packed in water; it has a texture very similar to buffalo mozarella (maybe a little saltier) but it doesn’t melt as readily. It’s a classic part of an Arab breakfast, wrapped in bread and dipped in honey or jam. This was an experiment in making something like mozarella sticks with an Arab flair, and I think it was a success! Ackawi doesn’t get gooey and melty when you fry it – it holds its shape, but is still soft. The za’atar-breadcrumb crust adds an extra crisp and an herby-savory tang, but is totally optional. You could fry it without the crust and then sprinkle with za’atar or even honey for a sweet snack.

Wait. What is this za’atar of which you speak? I’ll leave this one to Desert Candy. And she’s right about the best way to eat za’atar: dip bread in olive oil, then za’atar, consume. Repeat.

Recipe hiding in the link below. Also check out Fried Haloumi with Basil by Too Many Chefs.

1 pack Ackawi cheese, cut into slices
1 cup bread crumbs
2 or 3 heaping tablespoons za’atar
olive oil
1 egg, beaten (preferably an egg. i only had milk, so i used that)
bread to serve

1. Pat the cheese dry after you slice it. It’s packed in water, so it needs to be dried of that so you can put whatever flavor you want on it.
2. Mix the bread crumbs and za’atar. Dip the cheese in the egg, shake off excess. Coat in the breadcrumb mixture.
3. Freeze the cheese for at least 2 hours. Giada said so. (keeps it from melting too fast when you fry it)
4. Pour just a bit of olive oil into a pan and fry cheese on both sides until the outside is crispy and golden brown. Serve with bread.

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