Tayyib (allowed)·Dairy
Akawi (aged Levantine cheese)
Akawi (aged Levantine cheese) is classified as tayyib in the Tayyibat dietary system, in the dairy group. The framework, developed by Dr. Diaa Al-Awadi, considers it among the foods compatible with the two-hour digestive rule and the broader nutritional logic of the method.
Recipes featuring this ingredient
levantine · breakfast
Lebanese Mediterranean breakfast plate
The traditional Mount-Lebanon breakfast plate: aged akawi or cheddar, black Kalamata olives, fresh thyme leaves and zaatar drizzled with olive oil, sourdough whole bread, Medjool dates. Eaten slowly with mint or green tea. Energy-dense, palette-pure, ready in eight minutes.
levantine · breakfast
Levantine platter with akawi, zaatar and fresh figs
A summer Lebanese-Syrian breakfast or light lunch: aged akawi cheese in olive-oil-and-zaatar dressing, black olives, fresh halved figs, sourdough whole bread. Eaten cold, no cooking. The figs balance the saltiness of cheese and olives, the zaatar oil binds everything. Five minutes, palette-pure, perfect for hot mornings.
Related foods
Frequently asked questions
Is Akawi (aged Levantine cheese) tayyib or khabith?
Akawi (aged Levantine cheese) is classified as tayyib (allowed) in the Tayyibat dietary system of Dr. Diaa Al-Awadi.
This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.