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Shanklish

Cow or sheep's milk cheese, formed into balls, coated in herbs or spices, then aged

Source: Wikipedia

Shanklish
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Recipes

Blog-shank

Shanklish cheese - Taste of Beirut

The greatest benefit of blogging is that it has allowed me to meet wonderful people from around the globe. For instance, I met Sylva Titizian, an Armenian-Lebanese, whose family settled in Kessab (Syria), and who now is an American living in California...
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Shanklish made from labneh recipe | Arabic Food Recipes

Get this easy-to-follow recipe for Shanklish made from labneh from the Arabic Food Recipes Kitchen...
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Homemade Shanklish Recipe - Add This Syrian Blue Cheese To Eggs For Just 3 SmartPoints!

My great-grandparents immigrated from Syria to the United States and brought their recipe with them. Over the years it has been Americanized and modernized for the way we live today and the ingredients available. This Middle Eastern cheese is similar...
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Cheat’s shanklish | SBS Food

Shanklish is a Middle Eastern cheese with a similar texture to feta. Made from yoghurt whey, the cheese is salted, shaped into balls and aged. Once matured, it is coated in dried thyme, and sometimes chilli. This quick-and-easy version makes a good substitute...
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Shanklish | LEBANESE RECIPES

Browse Lebanese and Arabic food cooking recipes including main dishes, chicken, lamb, beef, vegetarian and traditional desserts...
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Shanklish salad - Taste of Beirut

Shanklish is a wonderful cheese, very popular in Lebanon where it is incorporated into a salad, similar to the now famous Greek salad in the North America. I even read somewhere that it was invented by Kurdish nomadic tribes in the region. It is available...
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Syrian Foodie in London: One Hundred and One Mezze: 29. Shanklish Salad

This post and my previous one on shanklish were supposed to be one post but when I started writing I discovered I have a lot to say about s.....
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Tomato, shanklish and tarragon recipe | Tomato salad recipe | Rumi, Melbourne | Gourmet Traveller

Australian Gourmet Traveller recipe for tomato, shanklish and tarragon by Joseph Abboud from Rumi, Melbourne...

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