Shanklish is a beloved aged cheese from the Levant region, known for its robust, pungent flavor and firm, crumbly texture. This traditional cheese is made by pressing and aging sheep or goat's milk, often for months or even years. The aging process gives shanklish its iconic character – a salty, intense taste that's adored by food enthusiasts. To make it, you'll need a few key tools like a pot and a sharp knife, plus the star ingredient: aged shanklish cheese. With a few simple steps, you can create this delightful cheese at home and discover why it's cherished across the Levant. There's more to learn about this unique culinary treasure!
Key Takeaways
- Shanklish is a traditional aged cheese originating from the Levant region, particularly Syria, Lebanon, and Jordan, known for its pungent flavor and firm, crumbly texture.
- The aging process for shanklish can range from a few months to a couple of years, during which the cheese develops its distinct characteristics.
- Homemade shanklish preparation involves mixing yogurt and salt, forming small balls, rolling them in spices, and air-drying them for 12 to 24 hours.
- Essential tools for making shanklish include a large pot or Dutch oven, a sharp knife, a cutting board, and a cheese grater, while the key ingredient is aged shanklish cheese.
- Proper storage of the air-dried shanklish in a cool, dark place at around 55°F (13°C) allows the cheese to last for several months, enhancing its flavors over time.
History
The origins of Shanklish, an aged cheese from the Levant region, can be traced back to ancient times. This traditional cheese has been a staple in the diets of people living in countries like Syria, Lebanon, and Jordan for centuries.
Shepherds in the mountains would create Shanklish by pressing and aging sheep or goat's milk cheese, allowing it to develop a unique, pungent flavor.
Over time, the production process became more refined, with specific techniques passed down through generations. The aging period could last anywhere from a few months to a couple of years, resulting in a firm, crumbly texture and a strong, salty taste.
Shanklish was often used to add flavor to dishes or enjoyed on its own as a flavorful snack. Today, this age-old cheese remains an integral part of the culinary heritage in the Levant, cherished for its rich history and robust, distinctive taste.
Cooking Steps
To begin the cooking process, you'll need to gather a few essential tools and ingredients. First, you'll want to find a large pot or Dutch oven that can hold your shanklish cheese. Next, gather a sharp knife, a cutting board, and a cheese grater.
For the ingredients, you'll need the aged shanklish cheese, some olive oil, and your choice of herbs and spices to flavor the dish.
Once you have everything ready, it's time to start cooking. Begin by cutting the shanklish cheese into small cubes or shredding it using the cheese grater.
Then, heat the olive oil in the pot over medium heat. Carefully add the shanklish cheese and stir it gently to coat it in the oil. Allow the cheese to warm and soften, stirring occasionally, until it reaches your desired consistency.
Step 1. Mix Yogurt and Salt
Next, you'll want to mix together the yogurt and salt. This is an important step in the process of making shanklish, the aged cheese.
Simply take a bowl and add the yogurt. Then, sprinkle in a pinch of salt and use a spoon to stir everything together until it's well combined. The salt will help to thicken the yogurt and give it a little flavor boost.
Once you've got your yogurt-salt mixture ready, you can move on to the next step. This is where you'll start shaping the cheese.
Grab a handful of the yogurt mixture and gently roll it between your palms to form a small ball. Continue this process until you've used up all the yogurt mixture.
Now that you've got your shanklish cheese balls, you can set them aside to dry. This drying process is an important part of aging the cheese and developing its unique flavor and texture.
With just a few simple steps, you're well on your way to creating delicious homemade shanklish!
Step 2. Form Small Balls
Once you've combined the yogurt and salt, it's time to start forming the shanklish balls.
Take a small portion of the yogurt mixture and roll it between your palms to create a smooth, round ball. Aim for a size that's about an inch in diameter – not too big, not too small.
As you work, make sure to keep your hands lightly moist to prevent the cheese from sticking.
Gently place each ball on a clean, dry surface, leaving a bit of space between them. This will allow the shanklish to keep its shape as it dries.
Repeat this process until you've used up all the yogurt mixture. Don't worry if the balls aren't perfectly uniform – the rustic look is part of the charm!
Once you've formed all the shanklish balls, it's time to let them sit and dry.
This step is crucial, as it helps the cheese develop its distinctive flavor and texture.
In the next section, we'll discuss the drying process in more detail.
Step 3. Roll Balls in Spices
Now that you've formed the shanklish balls, it's time to add some flavor. Grab a shallow bowl and pour in a mixture of your favorite spices. Za'atar, a Middle Eastern blend of thyme, sumac, and sesame seeds, works wonderfully. Sprinkle a generous amount into the bowl.
Carefully roll each shanklish ball in the spice mixture, making sure to coat them evenly. As you do this, the aromatic spices will cling to the cheese, infusing it with bold, earthy flavors. Give the balls a gentle squeeze to help the spices adhere.
Once all the balls are coated, arrange them on a clean surface. You can even place them in a small serving dish to display their vibrant colors. The deep purple of the shanklish contrasts beautifully with the flecks of green, brown, and white from the spices.
Now your shanklish is ready to be enjoyed! The spices add a delightful crunch and depth of flavor to this traditional Middle Eastern cheese.
Step 4. Air-Dry the Cheese Balls
Having coated the shanklish balls in the aromatic spice mixture, you'll now need to air-dry them. This step is crucial for developing the cheese's signature flavor and texture.
Grab a clean, dry surface like a baking sheet or a wire rack, and arrange the spice-covered balls evenly. Make sure they're not touching each other, as you want maximum air circulation.
Now, find a cool, well-ventilated spot in your kitchen to let the shanklish balls air-dry. This process can take anywhere from 12 to 24 hours, depending on the humidity and temperature.
As the balls dry, you'll notice the exterior becoming firmer and the color deepening. Gently turn the balls every few hours to ensure even drying.
Once the shanklish has achieved the desired consistency – firm on the outside but still slightly soft on the inside – you can move on to the next step.
Proper air-drying is the key to unlocking the full potential of this aged cheese. Be patient, and you'll be rewarded with a truly authentic shanklish experience.
Step 5. Store in Cool Place
After the shanklish has finished air-drying, you'll want to store it in a cool, dark place. This helps preserve the cheese's flavor and texture.
You can keep the balls in a breathable cloth bag or a wooden box. Avoid sealing them in plastic, as that can cause them to sweat and spoil.
The ideal storage temperature is around 55°F (13°C). A cellar, pantry, or even a refrigerator can work well. Just make sure the space isn't too humid, as that can lead to mold growth.
Check on your shanklish every few days, and give the bag or box a gentle shake to prevent the balls from sticking together.
With proper storage, your aged shanklish can last for several months. Enjoy the complex, tangy flavors as the cheese continues to develop over time.
Final Thoughts
Ultimately, shanklish remains a beloved and iconic cheese in the culinary landscape of the Levant. Its rich history and unique flavors have captivated the hearts and palates of people for generations.
Whether you enjoy it as a snack, a topping, or as part of a larger dish, this aged cheese is sure to delight your taste buds.
As you continue your culinary adventures, don't hesitate to seek out this remarkable cheese. With its distinctive aroma, tangy bite, and satisfying texture, shanklish is a true gem that deserves a place on your table.
Embrace the traditions and flavors of the Levant by incorporating this special cheese into your culinary repertoire. Who knows, it might just become your new favorite! If you’re looking for a way to enjoy this delicious cheese, try using it in traditional middle eastern recipes like manakish or kaak. You can also get creative and use it in a traditional middle eastern dessert recipe, such as knafeh, for a sweet and savory twist. No matter how you use it, this Levantine cheese is sure to add a unique and delicious flavor to your dishes.
Frequently Asked Questions
How Long Does Shanklish Need to Age Before It Can Be Consumed?
How long does aged cheese need to age before it can be consumed? Well, that really depends on the type of cheese!
Some cheeses can be enjoyed after just a few weeks, while others need months or even years to reach their full, delicious potential.
The aging process allows the flavors to develop and the texture to become nice and firm.
Is Shanklish Safe for People With Lactose Intolerance to Eat?
Are you worried that your lactose intolerance might mean you can't enjoy that delicious, aged cheese?
Well, have no fear! Shanklish might just be the perfect solution. This special cheese has been aged to perfection, breaking down the lactose and making it super easy for your body to digest.
Can Shanklish Be Used in Different Types of Dishes Besides Cheese?
You bet, shanklish is super versatile!
You can use it in all sorts of tasty dishes beyond just being a cheese on its own.
Try adding it to omelets, salads, pasta, and even pizza for a delicious, tangy twist.
The possibilities are endless!
Shanklish packs a punch of flavor, so a little goes a long way.
Get creative and have fun experimenting with this aged cheese in your cooking.
What Is the Best Way to Store Shanklish After It Has Been Made?
Storing your homemade shanklish is a breeze! First, wrap it tightly in wax paper or cheesecloth to keep it fresh.
Then, pop it in the fridge – it'll stay tasty for up to 2 weeks. If you want to make it last even longer, try freezing it.
Just be sure to thaw it slowly in the fridge before enjoying. With a little care, you can savor your delicious shanklish for weeks to come!
Is Shanklish Commonly Found in All Middle Eastern Countries or Just Certain Regions?
Shanklish, the delightful aged cheese, is a Middle Eastern specialty that you'll find in many countries across the region.
While it may be more common in some areas than others, you can often spot it in local markets and specialty shops from Morocco to Iran.
Nadia brings the warmth and depth of Lebanese cuisine to Cook if Ya. From classic mezze spreads like hummus and tabbouleh to rich, flavorful mains like shawarma and kibbeh, her recipes offer a delicious journey through the flavors of Lebanon, emphasizing fresh herbs, spices, and aromatic ingredients.
