Medium1 hour
Where it comes from
Shanklish hails from the mountainous regions of Syria, particularly Aleppo, where it is aged and spiced to perfection, reflecting the Syrian mastery of preserved foods.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Strain yogurt to remove excess whey.
- 2
Mix strained yogurt with salt and shape into balls.
- 3
Allow the balls to dry and ferment over several days.
- 4
Roll the fermented cheese in a mixture of thyme and Aleppo pepper.
- 5
Serve with diced tomatoes, onions, and a drizzle of olive oil.
