{"id":7493,"date":"2021-05-25T21:00:39","date_gmt":"2021-05-25T21:00:39","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7493"},"modified":"2024-11-14T20:44:42","modified_gmt":"2024-11-14T20:44:42","slug":"shanklish","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/shanklish\/","title":{"rendered":"Shanklish"},"content":{"rendered":"

My heart has a special spot to shanklish \/ shankleesh, the Middle Eastern version of blue cheese, and the only aged cheese in the region. Shanklish can be found in most grocery shops all over Lebanon, Syria and Turkey. If living abroad, you must have seen shanklish on the shelves of Middle Eastern food stores, those vacuumed cheese balls with an off-white interior, crusted with zaatar or Aleppo pepper. Shanklish is commonly served at Lebanese restaurants as part of the mezze spread, smashed and mixed with diced tomatoes, onions and parsley. Full of lively sharp flavors, and once you make it you will find yourself craving it over and over.<\/p>\n

\"\"<\/p>\n

Shanklish\/ Shankleesh<\/h1>\n

Aging shanklish in the Middle East was originally a way to make it last longer, but still with all the modern cheese-making development and the availability of cheese varieties year-round, this hasn\u2019t stopped families from making shanklish in certain places like the Northern Lebanese region in Akkar, Beqaa\u2019s dairies or the Syrian coastal plain around Tartus. I am intrigued to know where the idea of aging shanklish came from and how people back then developed to handle it; history of food has always fascinated me. According to Fouad Kassab, the face behind\u00a0the food blog<\/a>, shanklish is thought to have originated from Kurdistan. Kassab explains:\u00a0\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<\/em>. Intersting! No matter what the origin of shanklish is, I think it is crucial to pass down this treasured cheese-making technique to future generations who tend to eat on the run, it is good to slow down, and consider how we should preserve those heritage recipes.<\/p>\n

\"\"<\/p>\n

How the process works?<\/h2>\n

Making shanklish is a labor-intensive manual method. The process of transforming yogurt into shanklish consists of four phases: coagulation, dewatering, shaping and maturing. First you need to acidify the yogurt to coagulate it and separate it from the whey, the curd is strained until dry, then you need to salt and season it. Afterward it is shaped to tennis-sized balls that are dried in the sun for a few days. Last step would be the aging stage, the shanklish balls are left in tight glass jars away from sunlight, and preferably a dark place, until they develop some rots on the surface, usually it takes about 1 month or more, depending on the temperature and humidity. The flavor in shanklish intensifies with age, the longer shanklish is aged the more sharp, flavor and character it develops. The shanklish balls are scraped clean to remove the rots created by time, finally the balls will be rolled in zaatar\/ paprika\/ Aleppo pepper or chili flakes. Brief, shanklish gets its taste by fermentation, added flavors and aging. It takes precious time to make, but believe me, you will be rewarded with a special unique type of cheese.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

Short-aged shanklish versus fully mature<\/h2>\n

The longer you age shanklish the firmer and more intense it becomes. Short aging or only sun-drying the cheese balls will result in a more mild paste and softer taste. It is still something you would enjoy at this stage, but if you need the sharp shanklish taste, leave balls to ferment in tight glass jars away from sunlight, and preferably a dark place, until they develop a moldy layer on the surface, usually it takes about 30 days or more. Those molds are part of the aging process and are integral to the flavor and texture of shanklish. A well-aged shanklish will be more pungent and less creamy.<\/p>\n

\"\"<\/p>\n

Flavor variations:<\/h2>\n