What cheese is commonly used in Lebanese samboussek?

Akkawi is the cheese commonly used in Lebanese samboussek. This white brined Levantine cheese has a mild, salty flavor and a smooth, slightly elastic texture that works well inside baked or fried pastry.

Akkawi is named after Akka, or Acre, a historic port city in the Levant. It is usually made from cow’s milk, although goat’s or sheep’s milk may also be used. The curds are packed and cured in salted whey brine, which gives the cheese its characteristic flavor and helps preserve it.

Samboussek fillings vary by household and region, so mozzarella, feta, or other cheeses can appear in modern recipes. That does not make them the traditional answer here. Akkawi is also used in manakish and kunafa; when it is too salty, cooks commonly soak it in water before using it.