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Shanklish
Shanklish is a traditional Lebanese aged cheese, typically formed into balls and coated with zaatar and chili flakes. It's a flavorful mezze with a distinct, pungent aroma and taste, often enjoyed with fresh vegetables and bread.
๐ง ์ฌ๋ฃ
- 500 g Labneh(Full-fat strained yogurt. Ensure it is thick and not watery. If it seems too soft, drain it further in cheesecloth for a few hours.)
- 100 g Zaatar(High-quality Lebanese zaatar blend is recommended for authentic flavor.)
- 50 g Red pepper flakes(Adjust to your spice preference. For a milder flavor, use less; for more heat, increase the amount.)
- 2 medium Tomatoes(Ripe, firm tomatoes, finely diced.)
- 1 small Onion(Finely diced. Red or white onion can be used.)
- for serving Olive oil(Extra virgin olive oil is preferred.)
- optional for garnish Fresh mint or parsley(Finely chopped, for serving.)
- for serving Pita bread or other crusty bread(Toasted or fresh.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the labneh: Ensure the labneh is very thick and has a dough-like consistency. If it's too moist, spread it on a cheesecloth-lined sieve and let it drain for at least 1-2 hours in the refrigerator to remove excess whey. This is crucial for the cheese to hold its shape.
โฑ๏ธ 1-2 hours (draining, optional) - 2
Shape the cheese: Take about 1-2 tablespoons of the thick labneh and roll it firmly between your palms to form small balls, about 1-1.5 inches (2.5-4 cm) in diameter. Place the formed balls on a plate or tray lined with parchment paper.
โฑ๏ธ 20 minutes - 3
Dry the cheese balls: Place the tray of labneh balls in a cool, dry place (like a pantry or a very cool room, not the refrigerator) for at least 3-7 days. They should develop a slightly firm, dry rind. The goal is to remove more moisture and allow them to firm up.
โฑ๏ธ 3-7 days - 4
Prepare the coating: In a shallow bowl or plate, thoroughly mix the zaatar and red pepper flakes. Ensure they are well combined.
โฑ๏ธ 5 minutes - 5
Coat the cheese: Once the cheese balls are firm and dry to the touch, gently roll each ball in the zaatar and red pepper mixture until evenly coated. Press lightly to ensure the coating adheres well.
โฑ๏ธ 10 minutes - 6
Age the shanklish: Place the coated cheese balls back on the parchment-lined tray. Store them in a cool, dry place for another 7-14 days to allow the flavors to meld and the cheese to age further. The longer it ages, the stronger and more complex the flavor will become. You should notice a distinct aroma developing.
โฑ๏ธ 7-14 days - 7
Prepare for serving: Finely dice the tomatoes and onion. In a serving bowl, gently crumble 1-2 shanklish balls (or more, depending on desired intensity) into bite-sized pieces. Add the diced tomatoes and onion to the bowl.
โฑ๏ธ 5 minutes - 8
Dress and serve: Drizzle generously with good quality olive oil. If using, sprinkle with fresh chopped mint or parsley. Gently toss to combine. Serve immediately with toasted pita bread or other crusty bread for scooping.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โShanklish has a strong, pungent, and often funky flavor profile due to the aging process and ingredients. It's an acquired taste that many find delicious.
- โThis dish is a staple in Lebanese villages, often made in larger batches and aged for extended periods.
- โThe texture will be crumbly and slightly chewy after aging. The flavor intensifies with age.
- โFor a less intense flavor, use a shorter aging period or less zaatar/pepper.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Experiment with different types of chili flakes for varying heat levels and subtle flavor notes.
- Some variations include adding a pinch of cumin or sumac to the coating mixture.
- The aging time can be adjusted significantly. Shorter aging (1 week total) results in a milder flavor, while longer aging (3-4 weeks) yields a much stronger, more complex cheese.