Shanklish
An artisanal Middle Eastern dairy treasure. A firm sphere of aged, intensely seasoned yogurt cheese coated in chili flakes and rustic spices, served in a circular bowl submerged in premium extra virgin olive oil.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
10 min
Libanesa / Siria / Levantina
4 servings
The story behind
The Shanklish structuralized in 'shanklish.png' represents an ancient milestone in nomadic preservation. Born out of the necessity to store surplus milk in Syrian and Lebanese villages, the cheese is achieved by extracting the fat from salted yogurt, rolling it into balls, and air-drying it. The culinary secret for a high-end presentation is leaving the sphere whole in a deep pool of olive oil, allowing guests to rupture the crust themselves.
Instructions
-
1Select a shallow, circular white or stone-colored ceramic bowl that centers the geometry of the dish, matching `shanklish.png`.
-
2Gently place the whole aged Shanklish ball directly into the dead center of the bowl.
-
3Slowly stream the extra virgin olive oil around the perimeter of the bowl, allowing it to build a deep, reflective pool that climbs up a third of the cheese sphere.
-
4If the red spice coat looks slightly dry, dust a few extra red Aleppo pepper flakes or wild thyme over the top hemisphere to make the crust look lively and textured.
-
5Wash and dry the fresh mint sprig meticulously, selecting the tightest cluster of green leaves.
-
6Affix the mint crown precisely on the apex of the spiced cheese ball to anchor the stark green-against-red visual contrast.
-
7Serve at room temperature alongside warm flatbread, sliced heritage tomatoes, and chopped scallions so guests can fork-crush the cheese directly into the oil pool.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account