This is an amazing cheese. I remember not liking it so much when I was really young because of all the herbs and chilli coating the outside, but I definitely grew to love it and at the moment can’t seem to get enough of it.
I did some research this morning with my mum and found it’s made from heating yoghurt to a certain temperature and then straining it through a cheese cloth for several days. Once most of the liquid has drained, herbs and chilli powder are mixed in. Then you roll it into balls and roll the balls into another mix of herbs and chilli. It’s then left to dry for a few more days.
Aaahhh too long so for now I’ll just buy it from my local Lebanese green grocer who has a fridge full of different cheeses. I will, however, one day attempt to make it.
Shanklish has a very crumbly consistency and is usually served mixed with tomato, onion and olive oil. Even writing about it makes me hungry for it…
The other week I was trying to figure out what to make for our traditional Fun Food Friday and came up with Shanklish Bruschetta. It was a hit…
And really easy…
All you need is:-
1 ripe tomato – diced
1/4 small red onion – finely diced
a few fresh basil leaves – finely chopped
a little fresh parsley – finely chopped
a generous glug of excellent extra virgin olive oil
some freshly ground black pepper
some crumbled Shanklish Cheese
A few slices of your favourite bread (or in this case what was available late on a Friday evening)
1 clove of garlic – peeled
Mix everything but the shanklish in a bowl until combined then add the cheese and gently stir it through. You don’t want to over mix and cause the cheese to break down too much or you’ll end up with a mush…you want small chunks of cheese…
Grill or toast your bread then gently rub the garlic clove over the surface (as little or much as you like)
Arrange on a serving plate then spoon the cheese mix over the top making sure not to waste any of the yummy dressing left at the bottom of the bowl.