Shanklish is a traditional fermented cheese originating from the Middle East, particularly popular in Lebanon and Syria. This unique cheese is made from cow, sheep, or goat milk and undergoes a distinctive fermentation process that gives it a robust flavor profile and crumbly texture. The process involves pressing curds, allowing them to ferment, and then typically coating the cheese balls with a mix of herbs and spices, which enhances their taste. Shanklish is not only a cherished part of the Middle Eastern culinary tradition but has also gained popularity worldwide due to its rich flavor and versatility in dishes. As culinary enthusiasts explore global flavors, Shanklish serves as an excellent introduction to the world of fermented cheeses, often enjoyed as part of a mezze platter or in salads.
Shanklish (Fermented Cheese) Recipe
Shanklish is a traditional Middle Eastern cheese, particularly popular in Syria and Lebanon. It serves as a unique dish that combines the flavors of fermented cheese with various spices, giving it a distinctive taste and texture. This cheese is made from cow or goat milk and undergoes a fermentation process that enhances its flavor profile, resulting in a tangy and slightly spicy cheese.
History of Shanklish
Shanklish has a rich cultural significance in the Levant region, often enjoyed as a part of mezze platters. Its origins date back to rural communities where preserving milk was essential. The fermentation process not only made the cheese safe for consumption but also contributed to its flavorful complexity. Traditionally, Shanklish was made during the warmer months when milk was plentiful, allowing families to save it for later use.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh cow or goat milk | 1 liter |
| Rennet | 1/4 teaspoon |
| Salt | 1 teaspoon |
| Dried mint | 1 tablespoon |
| Dried thyme | 1 tablespoon |
| Ground red pepper (optional) | 1 teaspoon |
| Olive oil | For drizzling |
Preparation Steps
- Heat the Milk: Pour the fresh milk into a large pot and heat it over medium heat until it reaches about 37°C (98°F).
- Add Rennet: Remove the pot from heat and stir in the rennet for about 30 seconds. Cover and let it sit undisturbed for 30-60 minutes, or until curds form and separate from the whey.
- Cut & Drain the Curds: Once curds have formed, cut them into small cubes. Let them sit for another 5-10 minutes to firm up, then ladle the curds into a cheesecloth-lined colander to drain the whey.
- Form the Cheese: Gather the corners of the cheesecloth and twist to form a ball. Tie it securely and hang it to drain for 6-12 hours, until it reaches a firm consistency.
- Add Seasoning: Once the cheese is drained, transfer it to a bowl and add salt, dried mint, and dried thyme. Mix well to incorporate the spices evenly.
- Mold the Cheese: Form the spiced cheese mixture into small round balls or patties, about the size of a golf ball.
- Ferment the Cheese: Place the cheese balls on a tray and leave them to ferment in a cool, dark place for 2-3 days. Ensure they are covered to avoid contamination.
- Coat with Spices (Optional): After fermentation, you can roll the cheese balls in additional dried herbs and spices, including crushed red pepper.
- Store the Cheese: After coating, store the Shanklish in an airtight container in the refrigerator, drizzled with olive oil. It can be kept for several weeks.
Enjoy your homemade Shanklish as part of a mezze platter or simply spread on bread. Its unique flavor will surely be a delightful addition to your culinary repertoire!
Frequently Asked Questions
What is Shanklish?
Shanklish is a traditional fermented cheese originating from the Middle East, particularly popular in Lebanon and Syria. It is made from cow’s or sheep’s milk and has a distinctive, tangy flavor.
How is Shanklish made?
Shanklish is made by curdling milk, draining the whey, and then rolling the curds into balls. These balls are coated with herbs and spices, and then left to ferment.
What does Shanklish taste like?
Shanklish has a sharp, tangy flavor profile with earthy herbal notes due to the spices used. The texture is crumbly yet creamy.
How is Shanklish served?
Shanklish is often served as an appetizer or mezze, accompanied by pita bread, olives, and fresh vegetables. It can also be used in salads or as a topping for dishes.
Is Shanklish healthy?
Yes, Shanklish is a good source of protein and probiotics due to the fermentation process. It is also lower in fat compared to many other cheeses.
Can Shanklish be made at home?
Yes, Shanklish can be made at home with simple ingredients such as milk, salt, and herbs. However, it requires careful fermentation to achieve the right flavor.
What herbs are typically used in Shanklish?
Common herbs for coating Shanklish include thyme, za’atar, and mint. These enhance its flavor and aroma.
Is Shanklish lactose-free?
Shanklish may be lower in lactose due to the fermentation process, but it is not completely lactose-free. Individuals with lactose intolerance should try it cautiously.
Where can I buy Shanklish?
Shanklish can be found in Middle Eastern grocery stores, specialty cheese shops, and some online retailers. Look for it in the deli section.
How long does Shanklish last?
When stored properly in the refrigerator, Shanklish can last for several weeks. Its flavor may deepen over time.
Can Shanklish be frozen?
Freezing Shanklish is not recommended as it may change its texture and flavor. It is best enjoyed fresh.
Is Shanklish vegetarian-friendly?
Yes, Shanklish is typically made from milk and does not contain any meat products, making it suitable for vegetarians.
What dishes can I use Shanklish in?
Shanklish can be used in various dishes such as salads, pizzas, and pastas. It adds a unique flavor as a topping or ingredient.
