Smelly, flavoursome Shanklish

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Ever walked around your fancy delicatessen and seen something you have no idea what to do with?

I love deli’s. There is a smoky, salty smell that hovers over the counters and isles from the pork laden meat cuts to the mouldy creamy cheeses.

One of my favourite varieties of cheese is Shanklish.
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Shank What?!! I hear you say

Shanklish is a salty pasteurised Cow or Sheep’s milk based cheese, similar to feta in consistency that is rolled into balls and covered in dried herbs, (usually Zaatar or thyme) smokey paprika and chilli that is then left to age and dry. It is very common in Middle Eastern cuisine and is served in Restaurants as a mezze or antipasto option.

So what do you do with Shanklish? I like to unwrap the ball and smash it with my fork into little pieces until its flaky. Add some diced ripe tomatoes and shallots and drizzle it with lots of Extra Virgin Olive Oil. It is traditionally mopped up with soft delicious Lebanese Bread
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So tell me dear reader, what deli item would you like to brave and buy one day, but you’re not quite sure how you should use it?

11 thoughts on “Smelly, flavoursome Shanklish

    • Hi Maureen, welcome! I don’t know Brisbane very well, but I hear there are a few Middle Eastern specialty stores around the city and North side. Good luck on your hunt and let me know what you think of it!

  1. wow, I did not expect to find a post on shanklish! I used to make it in the US (well once a year) but now that i am here in Lebanon I have hardly had any! shame on me, it is a lovely cheese and i will be buying some tomorrow and thinking of you; there is a small farm in the mountains (cows are nearby) that make it.

  2. Pingback: In My Kitchen April 2013 | Gourmet Wog

  3. When aged to smell like dirty feet and generously smashed in scrambled eggs with warm syrian bread covered with butter and hot coffee you are a certified cause food ie of aliquippa pa.

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