Arabic & Levantine Pantry Guide
Shanklish: Aged Levantine Cheese Balls Coated in Za'atar and Aleppo Pepper
Shanklish (or surke) is a pungent, crumbly cheese from Syria and Lebanon made by shaping strained yoghurt curds into salted balls, ageing them and rolling the exterior in wild thyme (za'atar) or Aleppo pepper. It is served crumbled with diced tomatoes, onions and olive oil.
From Strained Yoghurt Curds to Aged Cheese Balls
Rooted in the mountain villages of coastal Syria, Homs, Hama and northern Lebanon, shanklish began as a traditional way to preserve spring milk for winter. Tangy buttermilk or yoghurt is heated until the curds separate from the whey, strained in cloth bags, kneaded with salt (and sometimes chilli or cumin) and rolled into fist-sized spheres. After drying in the sun and breeze until firm, the balls are packed into earthenware jars to age and develop a bold, tangy bite before being coated in dried green za'atar leaves or crushed red Aleppo pepper.
Fresh vs Aged Shanklish
Shanklish comes in two distinct styles depending on how long it has matured. Fresh or young shanklish has a bright white interior, a mild lactic tang and a firm yet tender crumb similar to salted labneh balls. Fully aged traditional shanklish turns pale yellow inside and develops an assertive, sharp aroma and piquant flavour prized by lovers of strong, mature cheeses.
How to Serve Shanklish Salad
Because of its salty, punchy character, shanklish is rarely eaten plain. Instead, a ball is crumbled onto a shallow plate and tossed with finely diced ripe tomatoes, minced white or spring onion, chopped flat-leaf parsley and a scattering of mint, then drowned in fruity extra-virgin olive oil. The sweet tomato juices and olive oil mellow the sharp cheese, making an irresistible dip for warm Arabic flatbread at breakfast or on a mezze spread.