Za’atar and Cheese Sourdough boule 🥖

I recently experimented with my sourdough, wanting to add a truly unique, savory element, and that’s when I rediscovered the magic of Nabulsi cheese. If you’re like me and always on the lookout for new flavors, especially those that bring a taste of the Middle East into your kitchen, this cheese is an absolute game-changer. I found a jar labeled 'Nabulsi' at my local Middle Eastern market, and it instantly sparked ideas for my next bake. Nabulsi cheese itself is a revelation. Hailing from Nablus in Palestine, it's a semi-hard white brined cheese traditionally made from sheep's or goat's milk, though cow's milk versions are also common. What sets it apart for me are those distinctive black nigella seeds that are often incorporated directly into the cheese, giving it a subtle, peppery crunch and an intriguing visual appeal. The cheese comes soaked in brine, which gives it a wonderfully salty kick – a characteristic I absolutely love, especially when paired with the earthy aroma of Za’atar. While some describe it as similar to feta, I find Nabulsi cheese has a firmer texture and a slightly sweeter, richer milk flavor once it’s rinsed and prepared. It holds its shape beautifully when heated, making it fantastic for grilling or frying, which is quite different from how feta often crumbles. Beyond baking it into a delicious sourdough boule, I've found so many other incredible ways to enjoy Nabulsi cheese that truly highlight its Middle Eastern roots. Here are a few ideas I've loved trying: Grilled or Fried: This is probably my favorite way to prepare it. Simply slice the Nabulsi cheese, rinse it lightly under cold water to reduce some of the saltiness if desired, then pan-fry or grill until golden and slightly softened. It develops a beautiful crust while remaining creamy inside. Serve it with warm pita bread, fresh tomatoes, and a sprinkle of Za’atar for a simple, yet profoundly satisfying breakfast or appetizer. In Salads: Dice up rinsed Nabulsi cheese and toss it into a refreshing fattoush or tabouleh salad. Its salty, firm texture adds a wonderful contrast to crisp vegetables and herbs. Sweet and Savory Pastries: Nabulsi cheese is famously used in traditional Middle Eastern desserts like Knafeh, where it’s layered with shredded phyllo dough and soaked in a sweet syrup. While that’s a more advanced recipe, I’ve found it also works beautifully in savory pastries, much like our sourdough boule, or even in simple cheese sambousek. Breakfast Staple: In many Middle Eastern homes, Nabulsi cheese is a breakfast essential. Served alongside olives, fresh bread, eggs, and herbs, it’s a hearty and flavorful start to the day. When you’re sourcing Nabulsi cheese, don't be afraid to ask at your local international or Middle Eastern grocery store. It's usually found in the refrigerated cheese section, often in a jar or vacuum-sealed pack, clearly labeled. Remember to give it a good rinse before using, especially if you're sensitive to salt, as the brine can be quite potent. Incorporating Nabulsi cheese into your cooking is such a rewarding experience, bringing authentic Middle Eastern flavors right to your table. It truly elevates any dish, transforming a simple ingredient into something extraordinary and incredibly delicious!