Discover the Authentic Shanklish Lebanese Recipe: A Flavorful Journey into Traditional Middle Eastern Cuisine

#### Introduction to Shanklish Lebanese RecipeShanklish, a traditional Lebanese delicacy, is a unique and flavorful cheese that embodies the essence of Midd……

#### Introduction to Shanklish Lebanese Recipe

Shanklish, a traditional Lebanese delicacy, is a unique and flavorful cheese that embodies the essence of Middle Eastern cuisine. This dish is not just a meal; it is a cultural experience that has been passed down through generations. The Shanklish Lebanese recipe showcases the rich culinary heritage of Lebanon, making it a must-try for food enthusiasts and those looking to explore new flavors.

#### What is Shanklish?

Shanklish is a type of fermented cheese made primarily from cow's milk or goat's milk. It is often formed into balls and coated with a mixture of dried herbs and spices, which gives it a distinct flavor profile. The fermentation process not only enhances the taste but also contributes to the cheese's unique texture. Shanklish is typically served as an appetizer or part of a mezze platter, often accompanied by fresh vegetables, olives, and pita bread.

#### Ingredients for Shanklish Lebanese Recipe

To create the perfect Shanklish, you will need the following ingredients:

- **Fresh Cow's or Goat's Milk**: The base for your cheese, ensuring you use high-quality milk for the best flavor.

- **Rennet**: This is essential for curdling the milk, turning it into cheese.

- **Salt**: Used for flavoring and preservation.

- **Dried Thyme, Oregano, or Zaatar**: These herbs will coat the cheese balls, adding a burst of flavor.

- **Olive Oil**: For drizzling before serving, enhancing the richness of the dish.

#### Step-by-Step Guide to Making Shanklish

1. **Curdling the Milk**: Begin by heating the milk in a large pot until it reaches about 190°F (88°C). Remove it from heat and add rennet, stirring gently. Let it sit for about an hour until the curds form.

2. **Draining the Curds**: Once the curds have formed, cut them into small cubes and let them sit for another 10-15 minutes. Then, pour the curds into a cheesecloth-lined colander to drain the whey. Gather the cheesecloth and squeeze out excess moisture.

3. **Shaping the Cheese**: Transfer the drained curds into a bowl and mix in salt to taste. Form the curds into small balls, about the size of a golf ball.

4. **Coating the Cheese**: In a separate bowl, mix your dried herbs and spices. Roll each cheese ball in the herb mixture until well coated.

5. **Fermenting**: Place the coated cheese balls on a clean surface and let them sit at room temperature for 2-3 days to ferment. This step is crucial for developing the unique flavor of Shanklish.

6. **Storing**: After fermentation, store the Shanklish in a jar, drizzling olive oil over the top to keep it moist. It can be refrigerated for up to a month.

#### Serving Suggestions

Shanklish is best enjoyed as part of a mezze platter. Serve it with fresh vegetables like cucumbers, tomatoes, and radishes, along with olives and warm pita bread. Drizzle with additional olive oil and sprinkle with fresh herbs for an extra touch. Pair it with a glass of Lebanese wine or arak for a complete dining experience.

#### Conclusion

The Shanklish Lebanese recipe is a delightful way to explore the flavors of Lebanon. Its unique combination of fermented cheese, herbs, and spices creates a dish that is both delicious and culturally significant. Whether you are hosting a gathering or simply looking to expand your culinary repertoire, making Shanklish at home is a rewarding experience that will transport your taste buds to the heart of the Middle East. Enjoy this authentic dish and share it with friends and family for a true taste of Lebanese hospitality!