{"id":7493,"date":"2021-05-25T21:00:39","date_gmt":"2021-05-25T21:00:39","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7493"},"modified":"2026-10-13T21:45:55","modified_gmt":"2026-10-13T21:45:55","slug":"shanklish","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/shanklish\/","title":{"rendered":"Shanklish Recipe: Traditional Lebanese Aged Cheese"},"content":{"rendered":"

Shanklish, also spelled shankleesh, holds a special place in my heart. This distinctive Middle Eastern aged cheese is often compared to blue cheese because of its bold, tangy flavor and characteristic aging process. Popular in Lebanon, Syria, and Turkey, shanklish can be found in grocery stores throughout the region. If you live abroad, you may have spotted these vacuum-packed cheese balls in Middle Eastern grocery stores, with their off-white interiors and flavorful coatings of zaatar or Aleppo pepper.<\/p>\n

In Lebanon, shanklish is a beloved staple of the mezze table, traditionally crumbled and tossed with diced tomatoes, onions, freshly chopped parsley, and a generous drizzle of olive oil. Bursting with bold, tangy flavors, this traditional Lebanese cheese is easy to love. Once you learn how to make homemade shanklish, you may find yourself craving it again and again!<\/p>\n

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Shanklish: Preserving a Taste of Middle Eastern Heritage<\/h1>\n

In the Middle East, aging shanklish was originally a way to preserve cheese and extend its shelf life. Yet, despite modern advancements in cheese-making and the year-round availability of a wide variety of cheeses, this tradition has endured. Families in certain regions, such as Akkar in northern Lebanon, the dairies of the Beqaa Valley, and the Syrian coastal plain around Tartus, continue to make shanklish using traditional methods.<\/p>\n

I am intrigued by the origins of this aging technique and how people in the past developed the knowledge and skills to preserve cheese this way. The history of food has always fascinated me.<\/p>\n

According to Fouad Kassab, the face behind the food blog, shanklish is thought to have originated in Kurdistan. Kassab explains: \u201cShankleesh is a compound word derived from the Kurdish \u2018shan\u2019, denoting a small terracotta pot; and \u2018qareesh\u2019, a Bedouin term for fermented milk.\u201d<\/p>\n

Interesting!<\/p>\n

Regardless of its origins, I believe it is crucial to pass down this treasured cheese-making technique to future generations. In a world where people are increasingly accustomed to eating on the run, it is good to slow down, reconnect with our culinary heritage, and reflect on how best to preserve these traditional recipes for generations to come.<\/p>\n

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How to Make Shanklish: A Traditional Middle Eastern Aged Cheese<\/h1>\n

Making shanklish is a labor-intensive, hands-on process. Transforming yogurt into shanklish involves four main stages: coagulation, dewatering, shaping, and aging.<\/p>\n

First, the yogurt is acidified to encourage coagulation and separate the curds from the whey. The curds are then strained until dry before salt and seasonings are added.<\/p>\n

Next, the mixture is shaped into tennis-ball-sized rounds and left to dry in the sun for a few days.<\/p>\n

The final stage is aging. The shanklish balls are placed in tightly sealed glass jars and stored away from sunlight, preferably in a dark place. They are left to mature until mold develops on the surface, a process that usually takes a month or longer, depending on the temperature and humidity.<\/p>\n

As shanklish ages, its flavor intensifies. The longer it matures, the sharper and more distinctive its flavor and character become. Once the aging process is complete, the surface mold is carefully scraped away, and the balls are rolled in za’atar, paprika, Aleppo pepper, or chili flakes.<\/p>\n

In short, shanklish develops its distinctive taste through fermentation, seasoning, and aging. Making it takes time and patience, but believe me, the reward is a truly unique and flavorful traditional cheese.<\/p>\n

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Short-Aged vs. Fully Mature Shanklish: Differences in Flavor and Texture<\/h2>\n

The main difference between short-aged and fully mature shanklish lies in their flavor and texture. Short-aged shanklish has a milder taste and a softer, creamier texture, while fully mature shanklish develops a sharper, more pungent flavor and a firmer consistency.<\/p>\n

Short-aged shanklish is delicious if you prefer a mild cheese. It can be enjoyed soon after the cheese balls have dried, without undergoing the extended aging process.<\/p>\n

Fully mature shanklish, on the other hand, develops a more intense, tangy flavor and a drier, firmer texture as it ages. This distinctive character makes it especially appealing to those who enjoy bold, traditional Middle Eastern cheeses.<\/p>\n

Both versions are delicious in their own way. Whether you prefer the mild creaminess of short-aged shanklish or the bold flavor of fully mature shanklish depends on your personal taste.<\/p>\n

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Shanklish Flavor Variations and Traditional Coating Options<\/h1>\n

Flavor Variations<\/h3>\n

Shanklish is delicious on its own, with a distinctive, pungent flavor that needs no additional spices or herbs. However, you can season it according to your taste. Some people like to add anise seeds, fennel seeds, ground cumin, or nigella seeds. Personally, I prefer to leave them out. In short, season your shanklish to suit your taste.<\/p>\n

Traditional Shanklish Coatings<\/h3>\n

You can coat shanklish with za\u2019atar, sumac, chili powder, or paprika. In Lebanon, however, za\u2019atar is the most common choice, adding a fragrant, earthy flavor that complements the cheese\u2019s distinctive tanginess.<\/p>\n

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More Traditional Lebanese Mouneh (Preserved Foods) to Try<\/h2>\n

Discover more traditional Lebanese mouneh, a collection of homemade preserved foods that have been part of Lebanese culinary heritage for generations. From tangy labneh balls preserved in olive oil to flavorful makdous and homemade jams, these traditional recipes celebrate the art of preserving seasonal ingredients.<\/p>\n