What Is Paneer Called in Saudi Arabia?

In Saudi Arabia, paneer is commonly referred to as جبنة قريش (jubna qareesh), which translates to "curd cheese" or "cottage cheese." The term literally breaks down as jubna (cheese) + qareesh (a type of fresh, soft cheese).

How It's Made There

Traditional Saudi qareesh is produced from buffalo milk, sheep milk, or goat milk—reflecting the region's pastoral heritage. The process mirrors paneer: milk is heated, acidified (with lemon juice, vinegar, or traditional cultures), and the curds are drained and pressed into a firm, non-melting cheese.

Usage Differences

While Indian paneer stars in saag paneer, matar paneer, and grilled tikka, Saudi qareesh more often appears:

• Crumbled over foul medames (fava bean stew)
• In fatayer (savory pastries) and manaqish (flatbread toppings)
• As a breakfast cheese with olives, tomatoes, and khubz (flatbread)
• In desserts like kunafa (though nabulsi or akkawi are more traditional)

Texture and salt level vary—some versions are saltier and crumblier than Indian paneer. In modern supermarkets, you'll also find vacuum-packed "paneer" labeled in English alongside the Arabic term.