Shanklish

Shanklish (Lebanese Aged Yogurt Cheese)

A traditional Lebanese cheese made from strained yogurt that is cooked, shaped into balls, aged, and rolled in dried thyme and Aleppo pepper. It is crumbled and served with tomato, onion and olive oil as a classic mezze.

Prep

60 min

Cook

45 min

Total

105 min

Serves

makes about 8 small balls

Difficulty

Medium

Recipe ingredients

• •2000 ml (8 cups) full-fat plain yogurt, cow's milk or goat's milk, unsweetened, no additives
• •15 g (1 tbsp) fine salt
• •30 g (1 oz) dried thyme, or a mix of thyme and za'atar for rolling
• •10 g (2 tsp) Aleppo pepper (pul biber), or mild chili flakes
• •2 whole ripe tomatoes, for serving, finely diced
• •1 whole red onion, for serving, finely diced
• •60 ml (¼ cup) extra-virgin olive oil, for serving
• •1 pinch dried mint, optional, for serving

Steps

1. 1 Line a large colander or sieve with a double layer of cheesecloth (muslin) and set it over a bowl. Whisk the salt into the yogurt, pour it into the lined colander, gather the cloth, and refrigerate for at least 12 hours (up to 24) to drain. You should have a thick, spreadable mass and about 500–600 ml of tangy whey (reserve it for bread or soup).
2. 2 Transfer the strained yogurt to a heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 15–20 minutes, until the mass thickens, pulls away from the sides of the pan, and looks like a soft, glossy dough. Do not let it catch or brown.
3. 3 Spread the cooked mass on a plate and let it cool until you can handle it comfortably (warm, not hot). Wet your hands with cold water, take walnut-to-egg-sized portions, and press and roll each firmly into a tight, smooth ball, squeezing out any air pockets.
4. 4 Roll each ball in the dried thyme (or thyme–za'atar mix), then in the Aleppo pepper, so they are evenly coated. Place them on a tray lined with parchment.
5. 5 For a short age (2–3 days): leave the balls uncovered in the fridge on a rack so they dry slightly and the coating sets. For a firmer, more pungent shanklish (1–2 weeks): dry the balls at room temperature for 24 hours, then store them in a clean glass jar in the fridge, turning every couple of days. The cheese is safe to eat once dried and salted; it will keep for up to 3 weeks refrigerated.
6. 6 To serve, crumble the shanklish into a shallow bowl. Scatter the diced tomato and onion over the top, drizzle generously with olive oil, and finish with a pinch of dried mint if using. Serve with Arabic flatbread.