Shanklish - Arabic curd cheese

One cheese ball was tasted, both my mother and husband appreciated, so I boldly climb into the freezer for the cottage cheese, and I put everything on the shanklish, soon I will cut the ducks, and in the freezer there is last year's cottage cheese, I will process it. to empty the freezer.

convenient shanklish cheese, I haven't eaten it yet ripe, but at the stages at which I ate, I really liked it.
so what will I do again tomorrow

mold is very good !!!! I like moldy cheeses, probably all.
were with my husband in France, we always smelled of socks))))) because in the bag they carried camomber

Natasha, don't risk it, please, I don't know how this mold affects the body !!!

You can also try white chanklish (without pepper), Everything else is the same !!! That is what he has in common with Camembert, but still different !!!!

let the mold act, the main thing is that I like its taste))))

[katerix]

katerix, Katerina, I read everything with pleasure, it's very interesting, but could you make a photo report about how you live, everyday life, I really want to see. Or maybe it is somewhere already?

Katya asked above, maybe you didn’t notice, did you ever pour wax on an ordinary hard cheese?

Natasha, I personally didn't pour it ... I don't know the subtleties, but only the theory ... Sori ...
For me, cheeses do not ripen for so long ... But I am satisfied with the crust that forms, the main thing is to choose the mode ... And by the way, expensive cheeses, as I found out, are not covered with wax, but the crust is formed due to the released fat and the airing of the top layer (she explained clumsily, but I can't find the exact words) ... In the same Parmesan there is no wax !!! And in many others, but the impression that there is ... I think those that are in wax, immediately before the sale are covered ...
This is just my conclusion, maybe I'm wrong))))
My dream is to work with wax and hopefully soon !!!

[katerix]

katerix, Katerina, I read everything with pleasure, it's very interesting, but could you make a photo report about how you live, everyday life, I really want to see. Or maybe it is somewhere already?

Irina join us for cheese makers - shanklishists, I will be very glad !!!
There is a Temka "My Lebanon" but I haven’t appeared there for a long time, there’s just a lack of time !!! And the events taking place here do not always inspire to write in a positive form, and it makes no sense to spread the negative !!!

I rolled new balls today, from 4 kg of cottage cheese.
wait a little, I'll eat it fresh and put it to maturity
I first made one cheese with wax, it ripens, I plan to withstand it until the new year.
Katya, and you have a photo of some kind of dried cottage cheese, what is this method? like a baby

I'm also curious about dry cheese. And yet, if there is no sun, how to make dried peppers; I think it's really not completely dry in drying?
And the third question: can you add something raw? I have some cottage cheese and raw very hot Turkish pepper.?

Where did you see ?! Called KISHEK ?!
If it is, then I’m starting the season for harvesting it the other day ... I’m thinking of setting it up as a separate recipe ... It’s complicated, but worth it ... There’s sour food along with cereals ... He needs to dry in the sun or in a very good ventilated dry room ...
Well, then they grind it into powder

Two years have passed since the last comment and here I am .... A friend came from the UAE and brought these "koloboks", spices, in general, all sorts of sweets that they eat there. I was interested in this curd ball and here I am with you. Katerix described everything in great detail, thanks, but the question arose, but in the sun, I understand you need fresh air to release excess moisture, without protection, how can I agree with insects so that they do not "eat" my product? How do you do it, what do you "fry" in?

Good afternoon, Cook! I was surprised that someone looked into this recipe
On the very heat, it is also not very good to put cottage cheese. You need a place where there is a draft and a sun ...
The last times, my own cottage cheese was already boiling, the balls floated, and when it cooled down, it was already problematic to blind ...Everything is good in moderation! And from insects without any problems, cover it with any light scarf, like an organza, and no one will get through!

a very interesting topic about such unusual cheeses) thanks, I read everything in one breath, maybe I'll try to do it someday if I'm not afraid of the smell - once a friend made a similar cheese from old stale cottage cheese, but without pepper - this was how the smell knocked off my feet) ))

If made from good fresh cottage cheese, then the smell will be wonderful !!!
It can even come out with the smell and taste of gorgonzola, here you have to guess with moisture !!!

Hello Katerix. I ate koloboks! I thought about eating it with meat, but it turned out to be tastier with tea (my wife didn't like it ... she says very spicy), but I fell in love with this taste. I will try to cook. Now, in order not to poke my finger into the sky, I will ask you to tell us more about the proportions. For example: how many peppers do you put in 1 kg of cottage cheese? In my "koloboks" there are black dots that I tasted and it seemed to me that it was nigella. Do you add it? Thank you.

Good afternoon, Cook !!
Shanklish can be done without pepper! only rub the cottage cheese with salt and everything else according to the recipe! Try it again, at least a ball, but what if you like it ?! many of our Russians prefer this one more!
I only add dried peppers !!! Dry when there is no jerky available ... Well, depending on what spice you like, it is purely individual here !!! Order dried peppers as a gift, in Turkey it is inexpensive, the main thing is without seeds! but there is mostly sweet ... I make for myself 1/3 sweet to 2/3 spicy !!!

Good afternoon, Katerix. Thank you again for your attention! I will try to make this cheese.

Good day. I do it on the second call. In the first, I slightly oversalted ((, but still it turned out deliciously. I also "melted" a small piece in the microwave .... very tasty. Today, in a new batch, all the cottage cheese "floated" in the sun ((. Everything turned into a liquid mass. Katerix, you wrote that this happened to you. Did you leave it like this or throw it away? It's a shame, of course ..

No need to throw anything away, now put it where there is no direct sun exposure and a strong draft !!! Again, do not overexpose, otherwise it will not work to glue (collect in balls)! It will be a little drier but tasty !!!

Once again, when the summer baking sun is best placed in the shade with a draft !!!
If it is possible to dry in the sun up to 20 'C outside

A hundred times I say THANK YOU for this recipe !!)) "Poured" into a deep bowl, it froze, like melted cheese turned out. It is something))! Katerix, I wrote to you in a personal note about Lebanese bread .... completely insolent)))

Cook, I congratulate you on your new discoveries
You have a very pleasant arrogance, everything is fine !!!

But with Lebanese bread, it didn’t work out well for me, I don’t like it very much ... From home-made heartburn, purchased not tasty (but I’m not very white bread), but even then there are exceptions ... Local Armenians have delicious, maybe from the fact that with salt ...
the most suitable bread is the ones with bran, here they are delicious, they remind something native))
And Natamaylav's recipe is excellent and detailed, but without yeast
https://Mcooker-enn.tomathouse.com/in....0
We bake like this, but they mix the dough with yeast

Gorgeous recipe! I got here through 🔎 I was looking for the use of oregano. Very interesting! Thanks for sharing. To bookmarks

katerix, thank you for everything! Now I've tried everything. I made a new batch of cheese, but left the good advice of katerix and rolled balls at once (I looked at the Arabic video on YouTube). Bottom line: after 5 days, the curd inside the balls has a sour smell ... I feel like an idiot. Broke everything, land, maybe something else will work out)). On July 22, a friend returns to the Emirates, asked me to make her shanklish, wants to show our friends there our "abilities", says he liked it very much .... and the one that I passed through the microwave said that he opened her eyes in this product) ).

[Catherine]

Catherine, thanks for the recipe! Made, slightly changed for myself, very tasty

Ekaterina, thank you very much. I read for a long time. But they tell the truth, the eyes are afraid, the hands do. True, I put less hot pepper, more sweet. I liked it very much. You don't eat a lot, so they dragged it a little bit. I will have more time. And you talked about the farming forum, if it's not a secret, what's the name?

A very interesting recipe and an interesting story.
I read it with pleasure. And I can risk trying to cook. I take it to bookmarks !!!)
You are a great fellow!

Very tasty, but not for everybody. Girls, be careful, my wife says to me "don't kiss me, go rinse your mouth with socks worn from you" - that's the story.

I have become a maniac for this product ... The chanklisha production line is running at full capacity)). I distributed a lot to friends who liked the taste of this cheese. Stable from one kg three balls are obtained. I want to share my "sun". Now it's cold, rains, shanklish without sun is impossible. An oven in convection mode up to 60 degrees will help us. Two days for 5 hours and enjoy the finished product)). Hello again to Ekaterina and many thanks !!!!