Shanklish - arabic curd cheese

Shanklish - arabic curd cheese

Category: Yeast bread

Kitchen: arabic

Ingredients
fat-free cottage cheese	no pity
red hot peppers (preferably dried or dry)	taste
salt	to taste, slightly salty
dry mash (oregano, oregano)

Cooking method

• Exposing this recipe, I expect a lot of criticism and discontent ... (such a premonition) !!!
• but I promised I would dedicate a recipe to one good person and I do it with pleasure !!! Dedicated to Natamylove !!!
• Natalie, take it from the bottom of your heart ... I hope you like this version of cheese !!!
• It was him that I studied for two years to please my golden mother-in-law .. and I achieved praise in my fifth year in Lebanon !!!
• some time after moving to Lebanon, my new mother brought me a green ball on a silver platter ... with a very surprising (at first unpleasant, but completely new smell) ... passed it on, smiled and left ... while carrying this miracle to the kitchen to my husband, I sniffed at him all and could not understand in any way ... what is it and how does it smell so strange this shaggy creature ?!
• my husband said to me: - This is Shanklish, Arab cheese! and whoever has it on the table, the house is considered to be in abundance !!! with taste he killed me on the spot (in a bad sense of the word) ...
• why did he tell me that ?! to enslave my imagination and desire to make a home in abundance ?! if he knew then how this phrase would turn my whole life and my consciousness !!! (I think he would not have said this if he knew how it would end ... in general, I was bridged and for a long time !!! with our kind of hohlyat nature, it took a lot of time to achieve everything in any way !!! that I am a master of this business !!!
• Lebanese do not really accept something new into their home and it is impossible to convince that someone else's cuisine tastes better !!! not only concerns food, but everything! it can be unpleasant and useless to fight it ... and all of our people here go through it ... alas !!!
• I made a decision that I am azhnabiya (a foreigner), I will go from the opposite ... and learn to do what not everyone knows how to do but love very much ... I will not say how much this school cost me not only money but also nerves ... so - as no one reveals secrets, but with an understanding of the language, I slowly fished out the information I needed and through trial and error, I can proudly declare that my shanklish is the BEST !!!
• Shanklish is used in two forms, when it is fresh, it is called shanklish arish (fresh-dried cottage cheese) and shanklish mestwin (ripe, moldy) ...
• I will tell and advise our Russian consumer the first option, it is softer and more pleasant to the taste ... Ripe, not everyone can taste it, and not everyone's stomach can handle it .. but this is not for everybody ... I, personally, not on the first year in Lebanon, she began to eat it ... although in the meantime she was mastering the basics ...
• Let's get started: you need a cottage cheese that is minimally fat, but not completely zero fat ... and not too dry ... even if your cottage cheese lingers in the refrigerator and you don't know where to apply it, it doesn't matter, it will go here!
• 1 Sprinkle cottage cheese with salt and red hot pepper (we take so much salt so that your cottage cheese is a little salty ... I personally add dried pepper - I prepare myself ... whoever happens in Turkey, you can just buy it ... it's worth it .. . who tried such pepper, will no longer use powder)
• 2 We grind well until smooth, it should begin to mold ...
• 
• 3 This is where some changes went, it's easier for me ... if I leave it to dry in the sun for a couple of days ... Lebanese immediately roll balls (like snowballs) 150-300 grams ... and put them on a tray under the scorching sun also for a couple of days. But not necessarily scorching, well and in a well-ventilated place ...
• I already mold from more dried cottage cheese, I like it more ... the bun turns out immediately tight with a uniform taste throughout the bun .. in the fresh, gases can collect and they burst ... they constantly need to be brought into shape ... but from more dried up is more difficult to sculpt (and with my husband it's just a fairy tale ... none of them have strong hands and it's not boring to manage alone, the main thing is to persuade)
• 4 (it already depends on what will happen to him next, either immediately for sale or for maturation)
• if for sale, when the balls are dry and do not fall apart ... of good elastic shape ...
• Koloboks roll in the mash * ... and yalla to the market or to the store !!!
• a good hostess puts out chanklish for breakfast ... crushing it on a plate and pouring it abundantly with olive oil ... eaten with pita bread and tea!
• 5 If you dared to go to the end, then here) ... We will put it on ripening ... when the shanklisha koloboks have dried up well, you need to pack it well into something that would make it warm and pleasant !!!
• 
• (I advise this: put it in a corton box ... close it well ... then put it in something that will keep the temperature and not let in any air, no insects, especially flies ... I know that there are craftsmen who packed in several cellophane bags, then something else .. then in a sealed glass jar, in something else and in manure, to keep warm ... my mother-in-law put the shanklish in several paper bags, then in cellophane and teben (straw ))
• and so it ripens min from 15 days to several months !!! during this time it becomes soft, with a pungent odor and is covered with mold green-blue .. and inside it becomes even brighter, orange ...
• 
• This is still a young Shanklish, only - just the mold appears ...
• 
• this one is already a couple of days older, but it will still grow moldy for a long time ...
• 6 When we decided that the shanklish is ripe, we wash it and carefully remove the mold from above ... you can help with a knife ... it is difficult to wash the mature shanklish, it falls apart or rinses off under a stream of water ... or you can just scrape off the mold and lightly wash it in a regular bath water and roll directly into the mash.
• Store in refrigerator until use !!!
• Do not judge this recipe strictly, but there is such a thing in the world! and it is quite unusual and interesting in taste! Sometimes it comes out with an amazing taste of expensive cheeses !!

Time for preparing:

from 2 days to 3 months

Note

Mash * is the same oregano or oregano ... we pick it ourselves in the mountains and dry it ... we often use it alive ... dry-pounded for breakfast with sesame seeds and olive oil ...
This is a wonderful country with wonderful people, now I am part of them.
I hope you will like it

Ekaterina, a wonderful and very interesting recipe. Why do you expect condemnation, I don't understand? To each his own And I even took it to the bookmarks, as I find real cottage cheese without soy additives, then I will definitely try, because for me everything that is connected with the phrase "cheese with your own hands" is priceless. I would venture to try at my leisure.

And many thanks for your story. It is always very interesting to find out from whom what customs, what cuisine, etc.

yes .... very interesting!
to try a bite ...

When the post ends, I'll try to make shanklish (only from goat's milk). How to dry the pepper? I always just dried it.

Katyusha, thank you for the recipe, for the story about your country, it was very interesting for me to read and the cheese is interesting. +1 for enlightenment.

Katya transfer the post on how to dry pepper, I read it somewhere on the forum.

I found a recipe, Katya will add a recipe for dried hot pepper and I will remove it here (sorry I got in):

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140645.0

Katyusha

Thank you dear!

Very interesting!

I definitely do Shanklish !!!
I know the taste of the mash !!!!
I was treated by my friends from Jordan and from Syria

It's just a Divine combination of taste !!!! + olive oil and lavash.

Now I'll try it in combination with your cheese.

This week I will start

Katyusha, and if there is no jerky, then why should you wait for August, or can you somehow get out dried?

Girls, thank you very much for your feedback and kind words !!! Low bow to you
I know that in Moscow elite establishments it is served, but for an amateur and very expensive ...
I made it myself to France, America, Germany, Arab countries ... it was sealed in a vacuum package and sent !!! (this is not for praise, but note that I found my clients ... but I do not have enough time and milk for everything ... and hubby wants to save me for old age, trying to fuse everything with milk right away)))
I will also say this - from goat and sheep milk, the taste is even cooler ... it is worth trying if there is an opportunity for comparison and for choosing what you like ... the cow's taste is more tender, and the smell of goat is much sharper ...
if you make balls, for example, 5 pieces ... try different ages ... (one ball for a week) !! if it even began to grow moldy in the mash, it's even cooler ... if you're afraid to store it like that, you can put it in a cardboard box ... cover with cellophane and on the lowest tier for fruits in the refrigerator ... the process will still go on ... \
only some people feel sorry for the congestion ... but I will run into it when it grows moldy along with the grass and it is easier to wash then ...
Now the season of field work begins for you .. I advise you to plant bitter and sweet peppers ... I will soon throw off the recipe for dried ones .. but for now, you can use dry !!! do not be shy!! maybe someone has it dried in pods, just twist it in a meat grinder or blender and add too ... the color will be supper ... an excellent dye for sausages ...
I said, can anyone visit Turkey, order a jar of jerky to be brought to you .. there it is cheap, and it will last for a long time .. and it costs for years ... 1 kg 5 ye last year was when we all 12 ye .. can be both sharp and soft, the smell of what is worth ... if necessary, I will post a photo !!!
it is also used for sauces: dried peppers, onions, lemon and olive oil ... this is for strong stomachs ... but the thing is incomparable to kebabs ... but I will write this in another post ...
like she answered all the questions .. forgive me not by name ... I'm in a hurry until the light is turned off !!!
natamylove, look so that you have a clean congestion ... if the one for the manush, there is still all sorts of different added ... dry the oregano yourself and roll as much as you like ... I have never met such weed ... I heard, but did not know that you can use this way ... we talk about the congestion - it is useful for clarity of the head !!!

Katya, how interesting everything is! Thanks for the story!

it was night and everyone was asleep !!! and something came over me !!! (it was planned to run and a couple of lines) .. it was written until 4 in the morning, until the first prayer began ... we have it here .. this is a normal regime for me ... I have time to do everything only at night, while my busurmans all sleep too much they are very jealous of me for the bread maker

Yom Said!
Katyusha, a very interesting recipe! I will try! Advance shukran jazilan!

it was night and everyone was asleep !!! and something came over me !!! (it was planned to run and a couple of lines) .. it was written until 4 in the morning, until the first prayer began ... we have it here .. this is a normal regime for me ... I manage everything only at night, while my busurmans all sleep too much they are very jealous of me for the bread maker

That's for sure, probably everyone here close to us is jealous. And what to do? Painfully, it is cozy, tasty and warm here!

Yom Said!
Katyusha, a very interesting recipe! I will try! Advance shukran jazilan!

Athos!

This is for sure, probably everyone here close to us is jealous. And what to do? Painfully, it is cozy, tasty and warm here!

uh huh exactly

Admin - our mother is wise; Baker - strict loving folder; Husky and Artisan I are happy sisters; the men of the site Pakat, Eduard and others are like prudent and self-possessed brothers; Natapit, Nagira, Mistletoe and others (forgive me for not enumerating everyone) - friends in life with whom to crackle, who to cry, to share with, and just to run for seagulls: D

(sorry if offended someone)

Katyusha
I definitely do Shanklish !!!

natamylove - a report from you !!! If Che is not so, call, write, draw ... boom to save !!!
what if Natalie starts a new wave of business, which has not yet been paved the path!
and you will become rich and happy and come to visit me with your shanklish. .. and in the morning we are a local spout with our izvoyaniya !!! let us arrange a shanklichnaya fair. yes and .. yes and ...
in general, dreaming is not harmful! you need to go to your goal !!!

Thank you, Katya, well, I'll be oregano and before looking
and I'll do it right away
I'll look at the market

What an unusual recipe.

I wonder what this cheese tastes like?

Katya, I've already started doing it !!!!

AAA! And the day before yesterday I only put the cottage cheese on mold for making Lithuanian cheese ...
Then I will ripen shanklish !!!

Katya, thank you very much for the recipe and the wonderful description !!!

Thank you very much Katyusha for the recipe and for the article. Very interesting.

[Irusia_S]

I rubbed the curd with pepper and salt, and rolled the balls, rolled them in oregano.

They're in the sun now

I will not put this cheese on ripening yet, because
when I tasted the ground mixture

I ALREADY liked it -Tasty !!
so it will lie in the sun for 2 days and eat
next time will ripen.

Irusia_S

and what kind of Lithuanian cheese?

I grated the cottage cheese with pepper and salt, and rolled the balls, rolled them in oregano.
They're in the sun now
so it will lie in the sun for 2 days and eat

natamylove, THE YOUTH PLEASED the old lady !!!
only Natasha, it is necessary to dry and ripen without oregano ... they roll in the grass almost before serving ...
bitterness appears from it ... if it is very dry and greens do not stick to it, you can slightly moisten your hands with water or vegetable / olive oil and then into the mash ...
and so, well, like ours, supper !!!
with a start!
you will treat your Roksolan-oriental girlfriends and laugh. type and in our Ukraine is not nearly worse than yours !!! and we, they say, so can !!! uh huh

[Irusia_S]

Irusia_S

and what kind of Lithuanian cheese?

where I saw the first recipe - I don't remember (only the name remained in my head), but I stand it according to this recipe:
🔗

I remember that in childhood my mother also sometimes melted moldy cottage cheese - I liked it, although the taste was specific, of course.

where I saw the first recipe - I don't remember (only the name remained in my head),

exhibit dear, we collect everything here ... and this one will be useful to us too
moldy or supported, too, sometimes you need to put somewhere

Katyusha, let's learn!

lay in the sun and melt fat from the ball

Nata, why didn't you degrease him ?!
then enough in the sun and it's time to use !!!
put it in the refrigerator, it will come

I have goat cheese
sour cream is not removed from milk there
I have already sent it to the refrigerator
at night

I'll taste it tomorrow

I have goat cheese
sour cream is not removed from milk there

Nata, how's that? Doesn't the cream settle on the goat milk? And if you drive it through the separator, what will happen?

On goat milk, cream is 0.7-0.9 mm, approximately, I myself was surprised that it turns out that there is also a taste like skimmed from cow's milk. Nata, put the milk in the refrigerator as if it was milked, although whom I teach - you yourself know everything.

Well, livestock breeders, explain to the child of asphalt ... Is goat's milk fat? Or does it have a lower fat content than cow, just a special taste? Why is cream 0.7-0.9?
My husband wants his house, so I said that we’ll start a goat right away ... In the city ... so sho we need to delve into.

if desired and surplus goat milk do everything! and oil as well!

[LenaV07]

goat milk has 5% fat content

and in a cow -3.2%
just milk molecules of goats and cows of different sizes

and goat milk does not settle an inch
if through a separator, then of course you can squeeze
but does not exit manually

That's why I buy cow sour cream.

and milk, cheese, cottage cheese

turn out ..

LenaV07

it's easy to keep a goat
and in the city you can
our residents of high-rise buildings keep goats in garages.

A lot of hay is unnecessary
of course you need grain

Lenus, come on, let's start a goat and a house ... And I'll send you geese across the border on my own ...

Girls, I ate this cheese for breakfast today, I really liked it

and baked cakes
from bread dough and crumbled cheese inside

rolled them very thinly and into a dry frying pan
THE SONG IS SIMPLE!

eat for health Natasha, I am very glad that you liked it !!!

and today I am wise "shanklishny ala viola" ...
what I like about milk, that cheese, cottage cheese and other things can be given new life!
the main thing is to find or invent worthy recipes

Lenus, come on, let's start a goat and a house ... And I'll send you geese across the border on my own ...

and warm edges can not be ?! well, turn geese for long flights, or in post geese with a tag to Lebanon

Gusikov to release? With joy...

Katya, I have a question on points 3 and 4. I held the mass in the sun for 2 days, blinded the balls and immediately roll it in the mash or it is still ripening - it dries up, if you do not do shanklish mustin, what should I do? Blind, rolled and eat, or where else to stand, if not wrap it up for ripening?

Katya, I have a question on points 3 and 4. I held the mass in the sun for 2 days, blinded the balls and immediately roll it in the mash or it is still ripening - it dries up, if you do not do shanklish mayustin, what should I do? Blind, rolled and eat, or where else to stand, if not wrap it up for ripening?

You can also dry it with balls - at your discretion!
you try it at different stages of maturation in order to know which one suits you best!
if now the balls were molded easily, you can still hold it for a day in the sun ...
if it’s difficult, then proceed exactly with the sample already with a congestion!
I now have some of them singing right in the refrigerator, since the cottage cheese was a bit fat for Shanklish ... I like this more ... but the locals are not very ...
although in such a heat as ours, everywhere in the stores they have already transferred them to refrigerators ... and many there are moldy and the price sometimes rises !!
so see for yourself ... try experimenting !!
have you already tried it somehow ?!
what are you doing, thank you !!
many of ours, having purchased shanklish in the store, so that an additional sharp taste does not appear, they put it in the freezer, there is no longer any process ... it is stored perfectly and for a long time !!

Katyusha, thank you dear, now everything is clear, I am not doing it yet, I am clarifying all the points, I began to rewrite the recipe in a notebook and questions arose. I would put it on now, But the heat is over for now (+30 plus in the shade), now it's getting colder to +20; I will make from my goat. Now everything is clear.

By the way, thanks to Irus, I put a little store-bought cottage cheese, so to speak, for mold and lo and behold today I looked in, and there it stood out like sunflower oil around the edges - probably palm fat, in what way, now know how to check.

Vika, so just do super that goat .. well, they say so !!! I tried sheep-a peculiar, harsh smell ...
so even if you do not remove the oil and make it a cold version of ripening, just do the cheese will come out like an expensive chevre !! it is not necessary to dry it in the sun, you can also in a well-ventilated cool place ...
and be careful with flies!
I used to eat everything without a mash, and then slightly dried !!! everything comes over the years !!
if possible, do it in different ways and then tell me how you liked it more ...
my husband's sister recently also started a goat, at my suggestion ... I want to try goat cheese of different types ... but the goat laben is considered the coolest here ... and the labne is just a ready-made mascarpone ...
so that you will have a field of activity from and to ... the main thing is health for all this and desire !!!

I will definitely do it! Thank you!

Thank you, Katyusha, you inspired me even more.

[Kate]

Kate, take the report, I seem to have overdried it, I cut off a piece on purpose to show the texture. What do you say, should it be soft in the middle or dense?
On Saturday, I kneaded the dough of cottage cheese, salt and chili pepper, put it in the refrigerator (as you know, the refrigerator draws moisture from the food), took it out on Sunday morning and exposed it to the sun, after a few hours I decided to stir it so that the moisture would evaporate faster and then mix almost every 10 minutes how many hours (the weather was cool, the sun was hot, and the strong wind was cold).The cottage cheese became drier - in separate grains, and not in lumps and decided to sculpt balls at the end of the day. Yesterday, I also put it out in the sun, and then put it in the refrigerator. Today, such solid two balls turned out, hid in a tray, closed the lid tightly and put them in the vegetable compartment, it may become moldy, or it may leave earlier.

Katyusha, tell me, please. I had cottage cheese made from standing boiled milk, that is, they boiled it, forgot about it, then decided to boil it, but it curled up. I threw it on gauze and under the press. It turned out to be insipid and dry, but apparently he already had such a fate - they also forgot about him, and even for 10 days. So I decided to make a shankish out of him. I don’t know how much I’m right ... I ground the cottage cheese (otherwise it was a solid hard cake), mixed it with ground dried pepper and salt, since I had the cottage cheese so dry, I immediately made a ball out of it and put it on a plate covered with gauze on the balcony in the sun. This morning, just like natamylove, a little fat melted out of it. I left my balloon for another day, then I don't know what to do with it, put it in the refrigerator or what? The photo is not loaded, I will probably add a little later - I will overload the computer.

Katyusha, today looks like this:




We have no heat, on the contrary, it got a little cold, just 18 degrees outside the window. What to do next with the enty ball?

Ilona and my fat stood out - I spread napkins, but now this fatty turned out creamy, very satisfying. Yesterday I ate that cut piece, next time I'll put less salt, otherwise the cottage cheese has dried out and it became even more salty and peppery, yesterday I read the recipe - it is eaten with olive oil and it obviously softens the pungency and salinity, but this is mine assumption.
Eh, I want to have my olive tree under the balcony.

Eh, I want to have my olive tree under the balcony.

Eh, I have an olive tree under the balcony, well, I can't grow it - it's the 8th floor and the climate is not southern
But I'm afraid to try my ball then) Suspiciously, it smells ... but I'll risk it all. Gaby, did you take curd with sourness? Mine was completely insipid, so I wonder if it’s dead completely. I will unsubscribe how things will go ... I really don't have oregano ... maybe for a start and try a ride without a jam?

Illona, ​​I have the third floor, just pick the fruits ... eh.
The cottage cheese was ordinary from sour milk: 2/3 goat, and 1/3 cow (as it turned out), well, what was found in the freezer, then it went into business.
P.S. The cottage cheese was homemade, both his own and that.

Yesterday, after eating Shanklishik, my throat was swollen and numb as after anesthesia, for about 40 minutes - probably an allergy to chili (I have not suffered from any kind of allergy before), so sorry, but this will not take us.

[Kate]

Kate, take the report, I think I've dried it out,

Gabi, yesterday my husband and I watched and were moved !!! my husband did not believe his eyes SCHO THIS is a miracle our Slavs are preparing !!! Shatura (clever girl) - everything turned out very cool !!!
and kneaded well !!! everything is fine!!!
but one BUT small! that's how you did it, it's good to eat right away !!! and if you set it to ripen, then that's right, it should be a little wetter inside ... then we dry the cottage cheese, so that it doesn't fall apart and crack in the ball (well, it's not scary) you can always fix it, close it up! How dry the crust was formed, then we lay it down for ripening! but just do everything is correct! BRAVO!
Did you and loved ones like it? then I have even more joy (honestly did not think that more than NATAMOILAV someone else will do) very nice !!

Well, since it's the third floor, you can probably plant it! Your climate will be warmer than Moscow.
And I also have my own cottage cheese, only my milk turned sour, not raw, like all normal people, but boiled (but not bitter). It tastes like cottage cheese, like from the foams at the bottom. The taste is milky and without sourness at all. ... Well, I went to try ... do not remember dashing

Yesterday, after eating Shanklishik, my throat was swollen and numb as after anesthesia, for about 40 minutes - probably an allergy to chili (I did not suffer from any kind of allergy before), so sorry, but this will not take us.

dear Gaby, how is that, what are you?
did you season with oil?
just do not eat it a lot ... here it is more likely bread with shanklish and not vice versa and with tea !!
girls and I also like to fry the sesame seeds lightly at first, then add dry oregano a little salt and a small, fine little citric acid (since you do not have a sour tree and its fruits) ... mix it well and in it (before serving) roll or sprinkle the mashed chanklisch and add butter on top (optional)!

Eh, I have an olive tree under the balcony, well, I can't grow it - it's 8th floor and the climate is not southern
But I'm afraid to try my ball then) Suspiciously, it smells ... but I'll risk it all. Gabi, did you take curd with sourness? Mine was completely insipid, so I wonder if it’s dead completely. I’ll unsubscribe how things will go ... I really don’t have oregano ... maybe for a start and without a jam try to ride?

(sorry I missed the link right away)
Shanklish has a peculiar taste and taste too, especially when ripe!
ilonnna you, too, is a handsome man! forgive me for not evaluating the taste, but I think that's it !!! try not be afraid !!