Shanklish
Cheese-making is one of the most intricate sciences in the world. Creating the perfect cheese takes a lot of hard work, dedication and an attention to detail. Different regions in the world use different methods to make cheese. Each region has its own distinctive cheese with its own distinctive flavour. Shanklish is a cheese native to Syria, Lebanon and Turkey. Shanklish is known in different places as shinklish, shankleesh and sorke. It is a cheese made out of cow or sheep milk.
Shanklish is typically made into balls which are approximately 6 inches in diametre. Sometimes it is also sold in smaller sizes. These balls of cheese are often rolled in zaatar and Aleppo pepper. Zaatar is a mix of dried herbs and spices like oregano, calamintha, thyme, savory, sesame seeds and salt. This mixture gives the cheese a very unique flavour. Aleppo pepper is a typically Syrian pepper which is moderately spicy, and has a mild, cumin-like flavour. The cheese, after being rolled in these spices is then aged and dried. The spices are what give the cheese its tennis ball-like appearance.
Dried and fresh shanklish vary greatly in terms of flavour and texture. Fresh shanklish has a soft texture and a mild flavour. Shanklish that is dried and aged for a period of time becomes rpogressively harder and begins to acquire an extremely pungent odour and flavour. As tastes vary, the spices added to the cheese also vary. For spicier shanklish, cheese makers add aniseed and chilli before the cheese is formed into balls.
Shanklish is an ancient cheese which used to be made and then buried in the hot desert sand for a year to mature and age. The actual method of making it is tedious and painstakingly long. Using shortcuts and alternatives just mars the taste of the cheese. The first step is to make fresh yoghurt. This is done by taking fresh cow’s milk, boiling it, cooling it and then fermenting it by adding a batch of previously made yoghurt. Once the yoghurt is made, it is poured into an elongated container and the churned. As this process is happening, the butter that is formed is skimmed off and when the yoghurt is partially skimmed and low fat, it is heated until it breaks down. It turns into bluish water with a residual white substance at the bottom. Once it cools, the mixture is hung through a cotton cloth to drain. The cheese is then taken, salt is added and it is rolled into balls. These are dried in the sun. Then they are scraped clean and immersed in thyme. Once this is done, the shanklish is taken, wrapped in cloth and left to ferment further in the dark. Then the shanklish can be eaten anytime after a week as the person chooses.
Shanklish is usually eaten with finely chopped tomatoes, onions and olive oil. The mixture is accompanied by arak, which is an unsweetened alcoholic drink made from aniseed. The cheese is also occasionally mixed with eggs or cucumbers, mint and olive oil in pita bread.
Shanklish has a very pungent flavour and is an acquired taste, but once acquired, it is a delight to savour in any form.
- Ayesha Sruti Ahmed
Tags: cheese, cheese making, lebanon, shankleesh, shanklish, shinklish, sorke, syria, turkey
Related Posts:Related Posts
Leave a Comment
