Arabic Cheesemaking by Rahaf Alakabani

Cheesemaking in the Middle East is an ancient craft with roots stretching back thousands of years. In this intimate, hands-on culinary workshop at The Depanneur, Syrian cook and cultural advocate Rahaf Alakbani shares family techniques and cultural traditions through the preparation of three staple Levantine cheeses.

Participants will dive into the textures and methods of yogurt-based Labneh, creamy ricotta-style Kareshi, and fresh curd Jibneh Arabieh. From learning how to salt and strain yogurt into oil-cured spice balls rolled in za'atar and Aleppo pepper, to curdling fresh warm milk with lemon juice and pressing fresh curds using rennet, the class strips away the intimidation of dairy craft.

The Cheeses & Traditions

Throughout the afternoon, Alakbani weaves food preparation together with stories, traditional music, and memories from Sweida in southwestern Syria. The session covers:

• **Labneh:** Making smooth strained yogurt spreads and rolling them into spice-dusted preserves.
• **Kareshi:** Producing delicate, warm curds prized for pairing with honeycomb or stuffing sweet pastries like *qatayef*.
• **Jibneh Arabieh:** Working with rennet to create a versatile fresh curd cheese that can be eaten fresh, preserved in brine, or pan-fried with herbs.

About the Instructor & Venue

Rahaf Alakbani arrived in Canada in 2016 and quickly became a pillar in the local community food scene, co-founding Newcomer Kitchen and directing community musical ensembles across the GTA. The workshop takes place in The Depanneur's communal studio kitchen on Spadina Avenue near Chinatown and Kensington Market. At the end of the session, participants share a light meze featuring the freshly made cheeses alongside olives, pickles, and flatbreads.