Comments on: Shankleesh – The Middle East’s Only Mold Ripened Cheese

By: Lebnzbatootah

Lebnzbatootah — Mon, 05 Sep 2011 02:07:16 +0000

My mother used to make this all the time. i used to not appreciate it. As I got older, I learned. Now that she is not here it makes me smile to make it and eat it. Yummu!!

By: Viviane@Taste-Buds

Viviane@Taste-Buds — Sat, 02 Apr 2011 16:33:57 +0000

I think avocado with Shankleesh is an awesome idea, I tried it today and I thought I’d update. Great amalgamation of textures and taste, especially that the Shankleesh I had was spicy. Great tip!
Viviane@Taste-Buds´s last [type] ..Challenge 13- Knefeh

By: Zeina

Zeina — Fri, 20 Aug 2010 10:47:00 +0000

Thanks for the amazing information about shankleesh, really appreciated =)
Zeina´s last [type] ..LebanonOFF

By: jana

jana — Wed, 04 Aug 2010 03:40:29 +0000

omg, i love this cheese, can it it all day long..

By: Lessons Learned at a Lebanese Lunch | Nutrition Unplugged

Lessons Learned at a Lebanese Lunch | Nutrition Unplugged — Sun, 25 Jul 2010 19:01:45 +0000

[...] tossed the mixture at the table and we ate the cheese-vegetable combination with bread. Click here for a recipe for [...]

By: Fouad

Fouad — Wed, 31 Mar 2010 03:38:10 +0000

Hiya Sam

I’m actually like you. I haven’t seen Aleppo peppers in Australia. In Arabic they call it filful halabi. I’ll ask around next time I visit a new shop and see if I can find it, and will update the status here.

Thanks for reading
Fouad

By: Sam Wight

Sam Wight — Mon, 29 Mar 2010 01:16:09 +0000

Hey Fouad
I’ve had shankleesh once before, and it is great! I had no idea it is aged, hence the great taste. You mentioned Aleppo pepper in the post – do you know if you can get it in Sydney? Herbie’s doesn’t stock it, and I have checked a couple middle eastern shops on the North side and they hadn’t heard of it? I want to use it to marinate some quails and serve with turkish ezme salad.
Interesting blog!
Sam

By: I love home made recipes

I love home made recipes — Sun, 07 Mar 2010 12:13:55 +0000

Yes, the Shankleesh is truly Eastern. In the West, the steps are slightly different. In the steps you gave it looks more like you are making yogurt but with different ingredients. I see you add the herb thyme and then spice the taste with pepper. This version of cheese that makes more use of herbs; making it truly Mid Eastern.

By: Viviane

Viviane — Fri, 05 Mar 2010 17:26:53 +0000

I love shankleesh! never thought it is this easy to make! Although we use chopped parsley instead of capsicum with it. I think capsicum is worth a try. Avocado too actually!
I think the best shankleesh I ate was when my sis got some from Ehden, home made and fresh. Delicious!

By: Fouad

Fouad — Mon, 01 Mar 2010 12:12:59 +0000

Hehehe. Genius? Thanks for the compliment… Do you need a favour? I’m not used to this kind of treatment…

By: amanda

amanda — Mon, 01 Mar 2010 09:14:23 +0000

hey foo, i usually sneeze when i eat this i dont like the dusty kind of dryness of it, which is why its genius to put it with avocado and a lot of oil.

By: Fouad

Fouad — Mon, 01 Mar 2010 04:59:23 +0000

Gourmantic – I agree. Olive oil goes so well with shankleesh. especially olive oil with bite
Joumana – I’ve never tried, but the thought has crossed my mind. how about you?

By: tasteofbeirut

tasteofbeirut — Fri, 26 Feb 2010 19:06:00 +0000

Fouad
Have you ever tried making it?

By: Gourmantic

Gourmantic — Thu, 25 Feb 2010 01:46:15 +0000

I’ve eaten it in my travels and enjoyed it. Can be an acquired taste for the uninitiated. I found the more olive oil you use, the more flavour you get out of it!