Shanklish

 ( Syrian Cuisine ) 

Shanklish ( shanklīsh or شنغليش shanghlīsh), also known as chancliche, shinklish, shankleesh, sorke, sürke, or eddesh, is a type of cow or sheep milk cheese in Levantine cuisine.

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Name The origins of the name are unknown; some theorize it is of Turkish origin.

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Preparation Shanklish is made by Curd yogurt, straining it, and fermenting it. It is typically formed into balls of approximately 6 cm diameter, often covered in za'atar and Aleppo pepper, and then aged and dried. This Isolated Syrian Community Straddling the Israeli-Lebanese Border Is a Culinary Gem, Haaretz

The most common spice is thyme, which gives the cheese an appearance somewhat resembling a Rum balls. Shanklish is also sold in much smaller balls or in an unformed state.

In Egypt, shanklish is made by fermenting areesh cheese, usually called mish.

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Consumption Shanklish varies greatly in its texture and flavour. Fresh cheeses have a soft texture and mild flavour; those dried and aged for a longer period become progressively harder and can acquire an extremely pungent odour and flavour. To make spicier cheeses, spices such as aniseed and chile powder can be mixed in before the cheese is formed into balls. Spicy shanklish are often covered in chilli, especially in Syria, thus appear red.

Shanklish from the Syrian coastal plain around Tartus and the adjoining northern Lebanese region of Akkar are considered particularly delectable; these tend to be hard, with a clean strong flavour and near-white colour.

Shanklish is generally eaten with finely-chopped tomato, onion and olive oil in a dish called shʿifurah, and often accompanied by araq. It is a common meze dish. Shanklish is also mashed up with eggs or in a pita with , Mentha leaves and olive oil for breakfast.

• Anissa Helou (1998). 9780312187354, St. Martin's Griffin. ISBN 9780312187354

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