Ackawi cheese is a soft, mild, and slightly salty Middle Eastern cheese known for its smooth, creamy texture and ability to melt beautifully.
Often used in savory pastries, sandwiches, and traditional dishes like Manakish and Kunafa, it has a high moisture content, making it similar to mozzarella but with a slightly firmer consistency when fresh.
If you can’t find Ackawi cheese, you’ll need a substitute that offers a comparable mild flavor and smooth melting quality. Some alternatives focus on its creamy softness, while others provide a firmer bite or a richer depth of flavor to enhance your dish.
We’ve tested different cheeses in baking, grilling, and fresh applications to find the best replacements for Ackawi cheese. Whether you need a soft, mild cheese, a slightly saltier option, or something that melts the same way, these seven alternatives will keep your dish authentic and delicious.
7 Substitutes for Ackawi Cheese
Each substitute brings something unique. Some replicate Ackawi’s delicate flavor, while others provide a smoother melt or a firmer texture that works in most recipes.
1. Mozzarella – The Closest Match for Texture and Meltability
Mozzarella is one of the best substitutes for Ackawi cheese, offering a mild, slightly milky flavor and a high moisture content that makes it easy to melt.
Like Ackawi, fresh mozzarella has a soft, creamy texture that works well in baked goods, sandwiches, and Middle Eastern pastries. The biggest difference is that mozzarella has a more elastic, stretchy quality when melted, while Ackawi stays slightly firmer. If using it in a dish like Manakish or Kunafa, you can soak mozzarella in water for 30 minutes to reduce its elasticity and get a texture closer to Ackawi.
Mozzarella is ideal for baking, stuffing pastries, topping pizzas, and melting into casseroles. It also works well as a table cheese for slicing and serving fresh.
Use Mozzarella in a 1:1 ratio as a substitute for Ackawi. If using it in baked sweets, combine it with a small amount of ricotta or mascarpone to replicate the soft, creamy texture of Ackawi.
For more mild cheese options, check out these Mozzarella cheese substitutes.
2. Nabulsi – A Traditional Middle Eastern Alternative
Nabulsi cheese is a fantastic substitute for Ackawi, especially if you want a traditional Middle Eastern cheese with a similar mild saltiness.
Compared to Ackawi, Nabulsi is slightly firmer when fresh but softens beautifully when heated. It’s commonly used in savory pastries, grilled cheese dishes, and desserts like Kunafa, where it provides a mild yet rich flavor without overpowering other ingredients.
This cheese is best for Middle Eastern baked goods, pan-frying, and even fresh slicing for salads and sandwiches. If you find it too firm, soaking it in warm water for 30 minutes can make it softer and closer to the texture of Ackawi.
Use Nabulsi in a 1:1 ratio for baking and fresh applications. If you need a more melty texture, mix it with mozzarella or ricotta for a softer consistency.
3. Queso Fresco – A Mild, Slightly Salty Alternative
Queso Fresco is a great substitute for Ackawi cheese, offering a similar crumbly, fresh texture with a mild, slightly tangy flavor.
While Queso Fresco is not as creamy as Ackawi, it works well in savory baked dishes, fresh salads, and stuffed pastries. It doesn’t melt in the same way, so if you need a meltier substitute, combining it with mozzarella or Monterey Jack can create a smoother texture.
This cheese works well for stuffed breads, sandwiches, and as a topping for warm dishes. It’s not ideal for dishes where you need a gooey melt, but it does provide a fresh, light bite that works well in Mediterranean cuisine.
Use Queso Fresco in a 1:1 ratio for crumbled or fresh applications. If using it for melting, blend it with a mild melting cheese like Havarti.
For more fresh cheese options, check out these Queso Fresco substitutes.
4. Paneer – A Mild, Firm Option for Cooking
Paneer is an excellent choice if you need a firm cheese that holds its shape when cooked, much like Ackawi.
Unlike Ackawi, Paneer doesn’t melt, but it provides a similar mild, creamy taste that makes it versatile in both sweet and savory dishes. It works well in pastries, stuffed breads, and warm dishes where you want a cheese that stays intact.
Paneer is best used in grilled dishes, baked goods, or cubed and served fresh in salads. If you need a softer texture, soaking it in warm water for 15 minutes can help.
Use Paneer in a 1:1 ratio for baking and cooking applications. If you need a more melty consistency, blend it with ricotta or mozzarella.
For more firm cheese options, check out these Paneer cheese substitutes.
5. Ricotta – A Soft, Creamy Alternative for Baked Goods
Ricotta offers a smooth, creamy texture that makes it a great substitute for Ackawi in pastries and desserts. Originally from Italy, Ricotta has a slightly grainy yet rich consistency that pairs well with both sweet and savory dishes.
Compared to Ackawi, Ricotta is softer and has a higher moisture content, making it ideal for stuffed pastries, cheesecakes, and Kunafa. However, because it is much looser than Ackawi, it may require straining through a cheesecloth to remove excess moisture before use.
This cheese is best for baking applications, layering in pastries, and spreading in desserts. It doesn’t hold its shape as well when sliced, so it’s not ideal for sandwiches or grilling.
Use Ricotta in a 1:1 ratio for baked goods, but if you need a firmer texture, mix it with a small amount of mozzarella or Queso Fresco to thicken it up.
For more creamy cheese options, check out these Ricotta cheese substitutes.
6. Oaxaca Cheese – A Mild, Stringy Alternative
Oaxaca cheese is a fantastic substitute if you need a mild, slightly salty cheese that melts smoothly. Originally from Mexico, Oaxaca cheese resembles mozzarella in texture but has a slightly firmer bite, making it a great choice for melted dishes like Kunafa and stuffed breads.
While Oaxaca cheese has a stringier pull than Ackawi, it provides a similar creamy, mild taste. If you need a more cohesive melt, blending it with ricotta or mascarpone can help mimic Ackawi’s consistency in Middle Eastern desserts.
This cheese works well in baked dishes, cheese-filled breads, and savory tarts. It’s not ideal for slicing applications, as it’s naturally stretchy and pull-apart rather than firm.
Use Oaxaca cheese in a 1:1 ratio for melted and baked applications. If you need a firmer texture, mix it with Queso Fresco or Monterey Jack.
For more melty cheese options, check out these Oaxaca cheese substitutes.
7. Halloumi – A Salty, Firm Alternative for Grilling
Halloumi is one of the best choices if you need a firmer, slightly saltier alternative to Ackawi that holds up well in cooking. This Cypriot cheese has a chewy texture and a briny flavor, making it a great option for savory Middle Eastern dishes.
Unlike Ackawi, Halloumi doesn’t melt when heated, so it’s not ideal for desserts or creamy dishes. However, it works well in grilled cheese sandwiches, fried cheese appetizers, and pan-seared dishes. If you need a softer consistency, soaking Halloumi in water for 30 minutes can help remove excess salt and make it closer to Ackawi’s mild taste.
This cheese is perfect for grilled dishes, pan-fried cheese, and salads. It’s not ideal for melting, but it pairs well with softer cheeses like ricotta or mozzarella if a creamier texture is needed.
Use Halloumi in a 1:1 ratio for grilling applications. If using it in baked dishes, combine it with a softer cheese like Nabulsi or Queso Panela for better texture.
For more firm cheese options, check out these Halloumi cheese substitutes.
Frequently Asked Questions
Mozzarella is the best substitute for Ackawi in Middle Eastern pastries like Kunafa and Manakish. Its mild flavor and excellent meltability closely resemble Ackawi, and soaking it in water can help reduce its elasticity for a more authentic texture.
Yes, Ricotta works well as a substitute for Ackawi in baking. However, since it has a much higher moisture content, straining it through a cheesecloth before use will help achieve a texture closer to Ackawi.
Halloumi is the best substitute for grilling because it maintains its shape when heated and has a salty, chewy texture. If you prefer a milder option, Nabulsi is another great choice.
Yes, Queso Fresco is a good alternative if you need a mild, slightly crumbly cheese. However, it does not melt as well as Ackawi, so blending it with a melting cheese like Mozzarella can improve the texture for baking applications.
