Shanklish is a Lebanese delicacy made from dried, aged cheese balls commonly coated in za’atar.
This pungent Levantine cheese is made by curdling yogurt, straining it, fermenting the curds, and shaping them into balls. The balls are then dried and aged, often under a coating of za’atar and Aleppo pepper. Thyme in the za’atar gives the finished cheese its characteristic speckled appearance and herbal aroma.
Shanklish can be made from cow’s or sheep’s milk. Fresh versions are relatively soft and mild, while longer aging produces a harder texture and a much stronger flavor. It is especially associated with Lebanon and Syria, though variations occur elsewhere in the Middle East.
As a meze, shanklish is often crumbled or mashed with finely chopped tomato, onion, and olive oil. It is not the same as labneh, which is strained yogurt rather than an aged cheese, nor feta or halloumi. Spicy versions may contain chili or other seasonings before aging.