📝 About This Recipe
Shanklish is a legendary Levantine delicacy, often referred to as the 'Blue Cheese of the East' due to its complex, pungent aroma and crumbly texture. Traditionally made by fermenting yogurt into labneh and then aging it into firm, spice-crusted globes, this cheese offers a sophisticated balance of tanginess and heat. It is a centerpiece of the Lebanese cold mezze table, prized for its long shelf life and its ability to transform simple ingredients into a gourmet experience.
🥗 Ingredients
The Cheese Base
- 2 kg Full-fat Greek Yogurt (Preferably goat or sheep milk for authenticity)
- 2 tablespoons Sea Salt (Non-iodized for better fermentation)
- 50 grams Unsalted Butter (Melted and cooled; helps with texture)
The Spice Infusion
- 2 tablespoons Aleppo Pepper (Pul Biber) (Provides a mild, fruity heat)
- 1 tablespoon Chili Flakes (Adjust based on spice preference)
- 1 teaspoon Dried Thyme (Finely ground)
- 1 tablespoon Paprika (Smoked or sweet)
The Coating (Za'atar Rub)
- 1/2 cup Dried Wild Thyme (Za'atar) (Cleaned and sifted)
- 1 tablespoon Sumac (For a citrusy finish)
- 1 tablespoon Extra Aleppo Pepper (For the outer crust)
Classic Serving Salad
- 2 medium Vine-ripened Tomatoes (Finely diced)
- 1 small Red Onion (Finely minced)
- 1/4 cup Extra Virgin Olive Oil (High quality, cold pressed)
- 1/4 cup Fresh Parsley (Finely chopped)
👨🍳 Instructions
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1
Start by preparing the concentrated labneh. Mix the yogurt with sea salt and pour it into a cheesecloth or a clean muslin bag.
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2
Hang the bag over a deep bowl or sink for 24-48 hours in a cool place. You want the yogurt to lose as much moisture as possible until it reaches a thick, dough-like consistency.
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3
Transfer the thickened labneh to a mixing bowl. Incorporate the melted butter, Aleppo pepper, chili flakes, and dried thyme. Knead gently until the spices are evenly distributed.
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4
Line a tray with paper towels. Scoop about 2 tablespoons of the mixture and roll it between your palms to form a ball roughly the size of a golf ball.
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5
Place the balls on the tray and refrigerate uncovered for 2-3 days. This 'drying phase' is crucial for the aging process; turn them daily so they dry evenly.
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6
Once the balls feel firm to the touch, prepare the coating by mixing the za'atar, sumac, and extra Aleppo pepper in a shallow bowl.
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7
Roll each ball in the spice mixture, pressing firmly so the coating adheres and forms a protective crust.
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8
For the traditional aging: Place the balls in a sterilized glass jar. You can either cover them with olive oil (for a softer, preserved version) or leave them dry in the jar in a dark, cool cupboard for 1-2 weeks to develop a pungent, 'aged' flavor.
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9
If aging dry, check occasionally for any 'good' white mold; if moisture appears, wipe it away. The cheese will harden and the flavor will intensify over time.
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10
To serve, take one ball of Shanklish and crumble it into a small bowl using a fork.
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11
Add the finely diced tomatoes, minced red onions, and chopped parsley to the crumbled cheese.
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12
Drizzle generously with high-quality extra virgin olive oil and toss lightly. Serve immediately with warm pita bread.
💡 Chef's Tips
If you are short on time, use store-bought firm labneh, but ensure it is very dry before rolling. Avoid using iodized salt as it can inhibit the natural fermentation and affect the flavor development. For a milder version, omit the extra chili flakes and use only sweet paprika in the dough. Always use a sterilized jar for aging to prevent the growth of harmful bacteria. If the cheese feels too sticky to roll, chill it in the freezer for 15 minutes before shaping.
🍽️ Serving Suggestions
Serve as part of a traditional mezze spread alongside Hummus, Baba Ganoush, and Tabbouleh. Pairs beautifully with a glass of Arak, the traditional Levantine anise-flavored spirit. Enjoy for breakfast with fresh cucumber slices, mint leaves, and a hot cup of black tea. Crumble over a fresh watermelon salad for a surprising sweet-and-savory flavor profile. Use as a topping for Manakish (flatbread) for an extra punch of flavor.