📝 About This Recipe
Shanklish is the legendary aged cheese of the Levant, often described as the 'Blue Cheese of the Middle East' for its complex, pungent, and deeply savory profile. Traditionally crafted from strained yogurt (labneh) that is salted, fermented, and rolled in a vibrant crust of za'atar and Aleppo pepper, it offers a crumbly texture that melts into a creamy finish. This recipe guides you through the authentic process of creating these spice-crusted gems, transforming simple dairy into a sophisticated centerpiece for your next mezze spread.
🥗 Ingredients
The Cheese Base
- 4 cups Full-fat Greek Yogurt (Sheep or goat milk yogurt is most authentic if available)
- 2 tablespoons Sea Salt (Fine grain)
- 1 teaspoon Chili Flakes (Aleppo Pepper) (Added to the base for internal warmth)
The Signature Spice Crust
- 1/2 cup Dried Thyme (Za'atar blend) (High quality, fragrant)
- 2 tablespoons Aleppo Pepper or Pul Biber (For a mild, fruity heat)
- 1 tablespoon Sumac (For a tangy, citrusy note)
- 1 tablespoon Dried Oregano (Rubbed between palms to release oils)
For Serving (Shanklish Salad)
- 2 pieces Roma Tomatoes (Firm, finely diced)
- 1/2 small Red Onion (Finely minced)
- 1/4 cup Extra Virgin Olive Oil (First cold press)
- 1/4 cup Fresh Mint Leaves (Roughly chopped)
- 1 small Cucumber (Persian variety, diced)
👨🍳 Instructions
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1
Begin by creating a very thick labneh. Mix the Greek yogurt with the sea salt in a bowl until thoroughly combined.
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2
Line a fine-mesh sieve with three layers of cheesecloth. Pour the salted yogurt into the center, gather the corners of the cloth, and tie them tightly with kitchen twine.
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3
Suspend the bundle over a deep bowl to drain in the refrigerator for 48 to 72 hours. The goal is a very stiff, clay-like consistency that can be easily molded.
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4
Once the labneh is firm, remove it from the cloth. Incorporate 1 teaspoon of Aleppo pepper into the mass for a hint of internal spice.
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5
Lightly grease your hands with olive oil. Scoop about 3 tablespoons of the cheese and roll it into a smooth ball, roughly the size of a large walnut or a golf ball.
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6
Place the balls on a tray lined with paper towels. Cover loosely with another paper towel and let them sit in the refrigerator for 24 hours to further dehydrate.
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7
Prepare the coating: In a shallow bowl, whisk together the za'atar, additional Aleppo pepper, sumac, and dried oregano.
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8
Roll each cheese ball firmly into the spice mixture, pressing gently so the herbs adhere and form a thick, protective crust.
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9
For the authentic 'aged' flavor, place the coated balls in a clean glass jar. You can leave them to age in the fridge for another 3-5 days; the flavor will sharpen and become more complex over time.
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10
To serve, take one ball of Shanklish and crumble it into a medium bowl using a fork.
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11
Add the finely diced tomatoes, minced red onions, and cucumbers to the crumbled cheese.
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12
Drizzle generously with high-quality extra virgin olive oil and toss gently to combine.
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13
Garnish with fresh mint leaves and serve immediately with warm pita bread.
💡 Chef's Tips
Ensure the yogurt is full-fat; low-fat versions will not yield the creamy texture required for aging. If the cheese is too soft to roll, let it drain longer; moisture is the enemy of a good Shanklish. For a more pungent, traditional flavor, some artisans leave the balls in a dark, cool cupboard to ferment, but for home safety, the refrigerator aging method is recommended. Always use high-quality olive oil for serving, as it balances the saltiness and acidity of the aged cheese. If you find the flavor too strong, increase the ratio of diced tomatoes and cucumbers in the final salad.
🍽️ Serving Suggestions
Serve alongside warm, puffy pita bread or crisp toasted pita chips. Pairs beautifully with a glass of Arak, the traditional Levantine anise-flavored spirit. Include it as part of a larger mezze platter featuring hummus, muhammara, and pickled turnips. Top a slice of toasted sourdough with the Shanklish crumble and a poached egg for a gourmet breakfast. Serve with a side of sliced watermelon; the sweetness of the fruit provides a stunning contrast to the salty cheese.