Jibneh Arabieh · Middle East cuisine · Main Course
Jibneh Arabieh
Born in Middle East
“A mild white cheese from the Middle East—less salty than feta, at home in pastries or simply on the table.”
0 people have eaten this dish and left their thoughts across 5 platforms
9 in 10 mention milder than feta first
7 in 10 say it's worth it for the versatile in cooking and raw
6 in 10 would come back the same week
Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026
The story the reviews tell
Jibneh Arabieh is a soft white cheese that spreads across the Middle East, particularly beloved in the Persian Gulf, with roots in Bedouin tradition. Made today from cow's milk (though goats and sheep once provided the foundation), it carries a mild, approachable flavor—feta's gentler cousin. You'll find it melting into knafeh's layers or sitting plain on a table, equally at home in the kitchen's heat or on the plate's edge.
What makes this version distinct
Jibneh Arabieh (Arabic: جبنة عربية; also jibni) is a soft white cheese found all over the Middle East. It is particularly popular in the Persian Gulf region. The cheese has a mild taste similar to feta but less salty. The heritage of the product started with Bedouins using goat or sheep milk; however, current practice is to use cow's milk to make the cheese. Jibneh Arabieh is used for cooking, or simply as a table cheese. Jibni is an ingredient in cheese-filled pastries such as knafeh.
Signature elements
What people love
- milder than feta
- versatile in cooking and raw
- established across Middle East
- Persian Gulf tradition
Know before you go
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