Shanklish - Arabic curd cheese

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 !!!

Thank you for your kind words and praise; THANK YOU for sharing the recipe! LIKED THE TASTE, VERY, so creamy and satisfying. I'll probably rub it like Parmesan. And in vain did you think that only Nata would cook - I also love exotic and I love something new.

dear Gaby, how is that, what are you?
did you season with oil?
they don't eat much of it ...

Katya did not season with oil and oregano - I ate it dry, like regular cheese

Katyusha, tell me, please. I had a cottage cheese made from standing boiled milk, that is, they boiled it, forgot about it, then they 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 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.

baked milk cottage cheese is not necessary under the press, it goes well by itself and so!
and everything else was done just fine !!! You definitely didn't have any ancestors from Lebanon ?!

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!

Let everyone pay attention to this !!!!! And no one eats just like me, like a piece of Russian cheese.

Interestingly, Ilona managed to read how it should be tried?

GIRLS!!!!!! TO READ ALL, do not use olive oil without habit !!! I, even though I read Gabby's post, and put a bowl of olive oil, but still shoved a piece in my mouth without everything - I have to try that :) And I already have a throat hurts strongly and hoarse ...: crazy: Imagine how did I get through ?! In general, the entrance urgently went butter and ... and milk (accidentally there was a cup of milk at hand) - milk was salvation !!! ... I can imagine what a sharp shanklish in Lebanon) Katyusha has it much pinker in the photo, which means it is even more burning ... But it's all clear, let's get used to it ... But I also went too far with salt, like Gabi. I will put less. I'll try to make it from ordinary cottage cheese. And at the expense of the Lebanese roots, it seems, there were no Everyone, there were Polish, and Cossack Donskoy, and Estonian, and Russian, and like Belarusians with Ukrainians, they did not talk about Lebanese

Ilonaaaaa and you brute I shoved it dry into my mouth, but I still doubted whether or not to write about my throat, I’m not the next time I’ll put the usual hot pepper, not chili.

Ilonaaaaa and you brute I shoved it dry into my mouth, but I still doubted whether or not to write about my throat, I’m not the next time I’ll put the usual hot pepper, not chili.

Yeah, I shoved ... No, Gaby, with a different pepper there will be a completely different aroma, just put less, I think so ... After all, it is written from the very beginning: salt and pepper to taste ... and I am by color

ilonnna about your shanklish husband immediately said that you will not master it! but I judge by my own !!!
I do not put pure chili in my shanklish, but dried chili .. (sharp-bitter-sweet) it is much softer and gives a gorgeous color !!!
all girls, plant seedlings of sweet red, bitter peppers at a run, and we will prepare the harvest for the winter !! I will teach you so !!! on its basis sauces can be made in different ways, very useful and antibacterial!
by the way, the cottage cheese acquires color when it dries!

the cottage cheese takes on color when it dries!

Here ... but I was led to the color, then about the bittersweet-dried, I don't know anything either ...

all girls, plant seedlings of sweet red, bitter peppers at a run, and we will prepare the harvest for the winter !! I will teach you so !!! on its basis sauces can be made in different ways, very useful and antibacterial!

Yeah, Katyusha, where? We are children of asphalt: girl_cray1: And I, besides, and the northern suburbs, nifiga will not grow at the dacha, and I was clearly late with seedlings. Boom parcels to order from Lebanon What? From there, nothing has come to me yet

Here ... and I was led to the color that about the bittersweet-dried, too, I do not know anything ... Aha, Katyusha, where? We are children of asphalt: girl_cray1: And I, besides, and the northern suburbs, nifiga will not grow at the dacha, and I was clearly late with seedlings. Boom parcels to order from Lebanon What? From there, nothing has come to me yet

come on, in Ukraine now the seedlings are planted. tons into the ground! what is not being sold on the market ?!
well package, so package !! and in Turkey you will not have anyone this summer! there is cheaper and more choice !!! many of our ottedova brought !!! you can even just make Bulgarian sweet, but then it’s just nothing .. maybe powder into it or a couple of spicy pods !!

Katyusha, I'm not in warm Ukraine, but in the cold suburbs. Although this pepper sucks, but I can't stand the heat after 2010 ...

all girls, plant seedlings of sweet red, bitter peppers at a run, and we will prepare the harvest for the winter !!

Katya, I would have planted a bitter pepper with my mother in the village, BUT it cannot be planted next to a sweet one - bees fly and pollinate two peppers and then the sweet pepper becomes bitter.

Exactly, it happens!

ilonnna about your shanklish husband immediately said that you will not master it! but I judge by my own !!!
I do not put pure chili in my shanklish, but dried chili .. (sharp-bitter-sweet) it is much softer and gives a gorgeous color !!!
all girls, plant seedlings of sweet red, bitter peppers at a run, and we will prepare the harvest for the winter !! I will teach you so !!! on its basis sauces can be made in different ways, very useful and antibacterial!
by the way, the cottage cheese acquires color when it dries!

Katyusha ............ I, I, I planted a blank about the blank last weekend, tell me I really want to know
And why, in the topic about Lebanese, I read it with such delight

Oh, the girls laughed while reading how you tried cheese. Heroines!
And the recipe is very tempting, you will have to try to make, well, eat right

Katya, I would have planted a bitter pepper with my mother in the village, BUT it cannot be planted next to a sweet one - bees fly and pollinate two peppers and then the sweet pepper becomes bitter.

that's right, you can't plant next to it ... but at different ends of the garden, though if mom allows it, it's okay ... yes, you can leave the bitter at home ... he is so beautiful chili at any time of the year and lives in a pot for up to five years and bears fruit well !! and of course you need a big pot ... but I used to have it in Ukraine ... no flowers, only tomatoes and peppers, but this is certainly not for everybody!

Katyusha ............ I, I, I planted a blank about the blank last weekend, tell me I really want to know
And why, in the topic about Lebanese, I read it with such delight

there is nothing complicated in this recipe ... the most difficult thing is just to clean the stalks and seeds, and then at will ... twist a couple of times in a meat grinder, through the smallest nozzle ... add a little of this slurry and put it in the sun, dry-wither in the breeze! !! It takes me four days, so I do 15 kg at once and put it in a huge tray ... the initial product will not be more than 1/3 ... the color is dark burgundy-beetroot at the exit ...
then we distribute them in clean dry containers ...on top, you can lightly drizzle with olive oil (it’s great for me without it for years) and tightly close the lid! all
the desire of some to exhibit recipes has been repulsed ... so I have a lull ...
I love to do everything with all my heart and soul, as soon as it finally passes ... right away and put it as a separate topic ... I'll post the photo later on the original dried pepper!
all

Here ... but I was led to the color, then about the bittersweet-dried, too, I do not know anything !!

Ilona you definitely have something Lebanese ... and the cottage cheese was just like the Lebanese (from boiled) cooked and peppered ... only now they tried it on a Russian scale !!!
Well, my husband and I were hanged at night looking, (sorry) !!!
you save this ball (unless of course you have eaten it yet), you can then dilute it a little bit with fresh cottage cheese, also great !! or digest it into melted with the addition of simple cottage cheese, it also works great !!! (just do not throw away pliz, we will find an application!)

Ilona you definitely have something Lebanese ... and the cottage cheese was just like the Lebanese (from boiled) cooked and peppered ... only now they tried it on a Russian scale !!!
Well, my husband and I were hanged at night looking, (sorry) !!!
you save this ball (unless of course you have eaten it yet), you can then dilute it a little bit with fresh cottage cheese, also great !! or digest it into melted with the addition of simple cottage cheese, it also works great !!! (just do not throw away pliz, we will find an application!)

Katyusha, well, the fact that they laughed is wonderful! So it was not in vain that I rolled the ball.
Eh, Katyusha ... if yesterday you wrote to me about breeding this magic ball with cottage cheese, and the fact that you make it from boiled milk, then maybe this magic ball would have survived, but so. Something was so dashing for me (I understand that it was not because of him, but because of a cold, but my voice sat down completely (think what it feels like for a vocalist (albeit ex, but still). And he was salty too, I was even more embarrassed by this. In general, I went into the expense of which today I already regret, because my state of health has improved (but I still have no voice). In general, I will roll a new ball. Only now I have new doubts: so what kind of cottage cheese is rolling out of raw or boiled milk? I want it like a real Lebanese! Specify the recipe

[Ilona]

Good day, everyone, and today I made a vegetable pizza, I didn’t salt it on purpose, I didn’t pepper it, and I’ve grated it hot on top on a fine grater. parmesan * JOKINGLY * Shanklish is SUPER. Shanklish added piquancy in taste, in general I am very satisfied.

Ilona, I also wanted to say, I have two teaspoons of chili (without a slide) - of course, you can see by the color that there are more; I was also guided by Katya's photo - I put the first spoons in the way, the color is not the same, then I poured the second one and it turned out as in the first photo. Regarding the smell - as it smelled at the beginning during kneading with cottage cheese and milk, and now it smells the same, no additional smells were found.

Katewhat a cool idea you gave me - to plant in a pot at home !!! What a fine fellow you are !!!

[Kate]

Katewhat a cool idea you gave me - to plant in a pot at home !!! What a fine fellow you are !!!

I, too, think, maybe I will have time to plant on the balcony ... And what kind of rubbish should I look for, so that I could have somehow bitterly-spicy-forgotten?

Katyusha, well, the fact that they laughed is wonderful! So it was not in vain that I rolled the ball.
Eh, Katyusha ... if yesterday you wrote to me about breeding this magic ball with cottage cheese, and the fact that you make it from boiled milk, then maybe this magic ball would have survived, but so. Something was so dashing for me (I understand that it was not because of him, but because of a cold, but my voice sat down completely (think what it feels like for a vocalist (albeit ex, but still). And he was salty too, I was even more embarrassed by this.In general, I wasted about which today I already regret, because my health has improved (but there is still no voice). In general, I will roll a new ball.Only now I have new doubts: so what kind of cottage cheese should I roll out of raw or boiled milk? I would like to really, in Lebanese! Specify the recipe

I would love to unsubscribe yesterday, only the authorities bastards bad people turn off the light to us all the time ... well ... well ...
my aunt also sang at one time, and she treated her throat exclusively with red percept (only I don't know how exactly)
about the exact recipe, so if I tell you will not believe it !!! and I don’t think that you will really like it !!! because nocottage cheese turns out! Well, it's as for me ... and just do, as I often say, the worse the cottage cheese, the better for Shanklish!
The Lebanese do this, if they haven't sold the milk, they immediately boil it and add (robe) sourdough ... it turns out a laban ... if they don't sell a laban ... skim the cream in a cunning way ...
dilute laben 1/1 with water ... immerse this mixture in a machine (a machine for separating oil from luben, just a simple old version of a washing machine, only there they whip up butter ... a rotating wheel from below and with a hose on the side ... the procedure takes from 15 to 45 minutes, depending on the fat content of the laben) ... everything that they removed from above (zebde, it's butter) is put in a jar and salted well ... this oil is then drowned and they get samen (aka ghee) .. ...
and that pile that remained in the car is poured into a huge pan and heats up to the formation of cottage cheese ... they drain, decant and continue according to the recipe! "like that, it's funny ?! like everything is according to the recipe !!! he's just not ...
from our family then more like cheese is like !!!

Good day, everyone, and today I made a vegetable pizza, I didn’t salt it on purpose, I didn’t pepper it, and I’ve grated it hot on top on a fine grater. parmesan * JOKINGLY * Shanklish is SUPER. Shanklish added piquancy in taste, in general I am very satisfied.

Gabi, well, you are a shaturous shatura (clever of clever girls) !!! I also make various cheese sauces on the basis of chanklisch, and for vegetables and spaghetti ... in general, everywhere ... for me a supper ... I am silent about my own ...they have everything strictly according to ancient recipes! even my children go there ... what does it mean strong genes, tastes are also passed down through generations !!!

Yes, Katyusha ... the process is cleverly ... it turns out ... From what is it that cottage cheese only turns out ... But they take the cream off the sour milk, well, since they add sourdough to the milk? I wonder how ... And the oil is also produced from sour ...

Katyusha, I'm finishing my Shanklish

in the morning with coffee !!!!!!

I, too, think, maybe I will have time to plant on the balcony ... And what kind of rubbish should I look for, so that I could have somehow bitterly-spicy-forgotten?

ilonnna we plant the hottest at home (since I understood the pop last year, hot pepper was in the price) ... and when we dry it, we mix it with Bulgarian, and that's all !! OK?!
hot peppers at home can be planted at any time of the year ... and chili is just as handsome as a tree drives up to 1.5 m in height .. and large meat peppercorns ...
you can even find a suitable fresh ripe pepper .. collect the seeds from the snow and dry it ... then poke it into the flowerpots (extra aphids and other byaka will not start) ... and then transplant it to the right place like seedlings ...

Yes, Katyusha ... the process is cleverly ... it turns out ... From what is it that cottage cheese only turns out ... But they take the cream off the sour milk, well, since they add sourdough to the milk? I wonder how ... And the oil is also produced from sour ...

Yes, sour butter is respected here more than our usual ... and in their conditions it is difficult to cook like ours (and here they call it French or Dutch) ... but I also do it, according to our Vologda type ... I found it on he has clients here .. but mostly ghee is in use - everywhere and in a large number!

Katyusha, I'm finishing my Shanklish

in the morning with coffee !!!!!!

natamylove, I remembered you recently .. they say where did you disappear ?!
and here you are quietly watching us and shanklish crackling !! good fellow !!
What ripeness did you get, let's stick it? and how are you and your husband? did you treat the neighbors?

Katyusha, I'm finishing my Shanklish

in the morning with coffee !!!!!!

Natasha, thanks to te6e, I just realized yesterday that if you hadn't done Shanklish, then I would not have dared, vivat the pioneers !!!!!!

I had it in the fridge for 10 days

I didn’t put it on aging
and goes very well

I'll eat it and I'll do it again

I had it in the fridge for 10 days
I didn’t put it on aging
and goes very well

Well, did he manage to change the taste in 10 days or not ?! Has a sharpness of taste appeared?
I also want to try yours, since you capitalized it so quickly, it means that it’s definitely an interesting taste !!!
I have heard a lot about goat cheeses but haven’t had a chance to try it yet !!
I’ll soon be smoking my sister for goat’s milk (since I’ve persuaded her to goat, there’s little left to do) ... I’ve already put many people on cheese ...

it certainly became dense homogeneous solid

cut perfectly into thin slices
did not crumble
but the sharpness of that. which is inherent in spilled cheeses has not yet been

it appears from the 20th day
but I love cheeses at all stages, and literally yesterday's, fresh, and which lay
today I finished the cheese,

now I'll make one more time from the trail of milk
I managed to sell one goat, now I have 2 milking and milk is not enough for me.
but I'm looking for a new breed, there is a boy and a girl, I bought it,

I will breed them

I want very dairy goats to fill myself with milk, I’ll make some cheeses, while they’re under-aged, we eat them.

Katya, but I'm really looking forward to the pepper recipe
I really like spicy

Katya I read everything, I just don't always write. but I am always in your Temko

I found a recipe for shanglish !!! At last! How I adore him. Especially mature. I will definitely do it. Previously, we always bought it in Tartus, on the coast of Syria, where it tastes best for me. Unfortunately, this is not possible now.
My first acquaintance with Shanglish was also not very pleasant considering the sight and smell. But after trying it, it became one of my all-time favorites. Thank you very much for the detailed description.

oh, I'm thinking of doing it next week,

goats are milked, milk in bulk,
will do))))))

oh, I'm thinking of doing it next week,

goats are milked, milk in bulk,
will do))))))

Well, why so immediately I know, from goat is much tastier. EEEEh, I envy in silence.
I now have no way to get goat's milk. Maybe later. While I will make from ordinary cow. I'm already on fire - I can't. I’m waiting for the child’s school to end, and at the dacha, I’ll do it there. Mnoooooooo. And more mold if I endure
Bon appetit to you

And did anyone try it from the store cottage cheese? Happened?

[katyaaleppo]

hi, katyaaleppo,, I have goats, so there is a lot of milk., we do not buy in the store
Kate!!!! the owner of the topic? I need you very much!

I dashed off balls of 12 pieces right now and there is no sun. - rain.
while I threw it in the refrigerator

that's how scary it is in the box and for a month somewhere, it will not deteriorate? ))))))

and what needs to be closed tightly? do you need to check? periodically

I still didn’t wait for an answer, I bought a pound of 3% cottage cheese, a little wet, not grained. True, not quite store-bought. We have many private factories. I covered it with pepper and salt. I held the day at the window, it was not getting dry. It's raining now too. I rolled balls, rolled them in thyme (I ground finely and finely in a coffee grinder, just like the powder turned out. I put it under the window in a draft, on a linen towel. From time to time I go up to crush the lumps, and that's when they became drier, decreased in size, became Tomorrow, I think, for ripening.
They also advised me to add kamun (zira in Nashensky) to the curd itself. One of these days I will drive to the market and make a batch with kamun

Katya told me that it is unnecessary to roll with grass immediately, but only immediately before eating.
She said that she would give a bitterness. I did that last time.Now the balls are just in the refrigerator.

I have 5 kg of cottage cheese. So many questions have appeared, but Katerina is not at all

Hi girls!!!
Well done, you are promoting the business !!!
We sent about 500 kg abroad this year, it's a pity I didn't write it down ... I'm tired of him ... Yes, and there is no milk in abundance now, but the demand is overwhelming ... It's a shame ...
But I want real cheeses, I'm losing my qualifications straight ...

Thank you Natasha for supporting Temka !!!
Katya welcome! Almost countrywomen in the Arab world !!! Do not hesitate to ask !!
The truth is now rarely here on the forum, all the time I spend time on the economy and on self-education on it))) so call the girls in advance !!!

I dashed off balls of 12 pieces right now and there is no sun. - rain.
while I threw it in the refrigerator

that's how scary it is in the box and for a month somewhere, it will not deteriorate? ))))))

and what needs to be closed tightly? do you need to check? periodically

Natasha, you are going the right way ... Recently I have not even exhibited in the sun, but at night for winding !!!
Or a good option for a denim tray, a natural rug, shanklish on it and in the refrigerator ... Great for fat cottage cheese, especially if it's hot outside ... Aging in a cool place, up to + 20C ... Preferably in a glass container !!! (so that rancidity does not form)
The ripening process is clearly visible !!! It is advisable to cover with foil or baking paper and then with a plastic lid !!!

If the curd is well skimmed, then I prefer the option in straw or aging in cardboard ...
Here you need to select methods for yourself !!! To whom is it better, more convenient, simpler and the taste of the product is excellent !!!

I still didn’t wait for an answer, I bought a pound of 3% cottage cheese, a little wet, not grained. True, not quite store-bought. We have many private factories. I covered it with pepper and salt. I held the day at the window, it was not getting dry. It's raining now too. I rolled balls, rolled them in thyme (I ground finely and finely in a coffee grinder, just like the powder turned out. I put it under the window in a draft, on a linen towel. From time to time I go up to crush the lumps, and that's when they became drier, decreased in size, became Tomorrow, I think, for ripening.
They also advised me to add kamun (zira in Nashensky) to the curd itself. One of these days I will drive to the market and make a batch with kamun

Using this method, you can just dry white salty cottage cheese, but the taste is for an amateur !!!
Katya, if in Syria now, be careful with goat's milk, brucellosis is now rampant, especially at this time!
Roll in herbs before serving or just before selling !!!
Natasha remembered correctly, the herbs datut an unpleasant aftertaste in a ripe product ... Unless such dried balls should be rolled into jars of butter !!!

Katya, Natalia, thanks for the answer! I, of course, not in Syria now, especially Aleppo, but in Minsk. Here we have a huge selection of milk, including cottage cheese. Nevertheless, I will leave this batch to ripen in thyme for 2-3 weeks, especially since this is a completely different Zaatar, neither taste nor smell can reach Arabic. And olive oil is completely different here, not like in Syria. And the price ... I am silent. With sunflower it will not be at all. so I'll fill it in, too, I'll take this batch early. But I'll do the next one according to all the rules. And a lot.

Katya, well, you give-500 kg of cheese !!!!!!

and yesterday I found you on a village forum, I read almost the entire thread about cheese. thanks for the advice, I will experiment

in short, for winding and on the windowsill you can))))) and the sun is there
otherwise the cats run around - they can eat

I'll go to the windowsill of an open window and put

Katyusha, hello! 500 kg - you are great !!! Do you send to Moscow too? ))) That would be a real try! Or won't it get there? or is the shipment expensive? Where did you send?

Hello Ilona and you from Lebanon !!!
Natamailav answered you on that forum too ... There are common Temko to talk to, don't be lost
KatyaAleppo we have here Syrians from Aleppo with Russian wives, the position is not to envy not yours, not ours, if only peace in the world !!!
It is good to have such a peacemaking forum that tries on everyone with blessed bread and cheese
Girls are not so much as it might seem, especially if people take with them as a gift from their homeland to their new homeland and not one kg each !!!
Not all countries are allowed in, I know for sure that import is prohibited to Germany ... We are in America, Canada, France, like Australia ... Someone was taking it to Russia, it seemed like it was normal ...
They call us a couple of months in advance and say how much is needed for that date and they take it out by themselves !!!
This is a specific product and I recommend getting used to it not from ripe, but fresher !!!
In Moscow, Arabic cuisine restaurants serve it, but honestly, I don’t know the quality !!!
It's like borsch, each housewife has her own !!!
Maybe you will come to Lebanon, then you will taste the blessing with us now calmly, how long is unknown, but we are tired of bullets and shots ... The beach season this year is packed to capacity, even a simple booth is difficult to find for things ... And milking tourists there are places and prices more affordable than local ... Strange even !!!

There is still one recipe for dry cheese (KISHEK), I have been thinking to put it up for a long time, but my hands do not reach !! The process itself is long and complicated, but the stock is very interesting ... I sold 200 kg in a year and it was not enough, although the price is decent per kg ... In cities it reaches 60 ye, and I sell for 15 ye ... Some think there is a catch, but the quality is at the highest level ...
Goat is again one of the expensive ones, but I can't master it ... I don't know what the problem is ... Some people can eat one kg for a whole year, and my children eat 5 kg in a month, just come on ... Especially with cakes we like...
This is who does not like sweet semolina porridge, but wants something like that with sour milk and thin, just it !!! I like it in spaghetti too, it reminds me of "dry parmesan in jars"


Now, in the process of drying, again on the roof ... Then it will be ground almost into fine semolina


And this is our favorite family dish from it !!!
But most people prefer to cook it as a soup for breakfast.
True, after such things, you can jog without hesitation to run to another Temka "slimming with pleasure .......", but it is useful for children, there are grain and sour milk as a basis
It was not for nothing that Bedouins and merchants used to take him on trips over long distances ...

very interesting

Believe me, it's also delicious, but again, not the first time

No, well, Katerina, you can't do that. I think a lot about the gut too ... aaaaaaaaaaaa. Detailed recipe in the studio !!!!! So it seems like Burgul rent is used?

Masbut Katya, only my secret is that there are several types of cereals, and two types of burguli ... But I also saw it on semolina, in general, the taste cannot be distinguished from dry real cheese ... But I have not yet tried this method
The fact is that it is difficult to procure everything yourself in large quantities ... I thought about doing and filming the process this month, but the milk dropped sharply and there are plenty of orders for shanklish ... So, at least, it is postponed until autumn ... I do ... The weather in the finished taste also plays an important role ...
Girls do not think that this is bragging in such kg, so life makes you spin
It’s my own fault, because I could have lived here in a completely different way, and I am free from all this ... what I’m doing in my household and production, and most importantly, that I’m my boss and not like everyone else !!! And the main thing is with business !!!
I think that Katya understands what I mean better than anyone ?!
After all, everyone here strives to go to MADAM ... And give me agricultural labor
This is how we are Russian-speaking abroad ...
Oh, something drew me to the lyrics, litter

What Katyusha, do you miss the manush ?!

And my shanklish spent the whole day on the windowsill in a draft, there was both sun and breeze
just so windy good

Katya, how long should we air it this way?

Masbut, Katya, I perfectly understand what this is about! You are doing everything right. I respect hardworking and honest people.I often make manushi at home, however, I prefer it with raw, spinach, lyakhm baazhin. And I am already shanglish, without bread.
I myself love and dig deeper into the ground, and I don't mind looking after the small household, although the city is inside and out. And I love nature products. And I teach my own. And we adapted our products to Arabic cuisine. I planted okra this year - my daughter loves her passion, but she doesn't have it in Minsk. Although there is an Arab store, they used to bring it from Syria, and now from Lebanon. Well, the price tag is appropriate. There is no substitute for burgul and frike, you cannot grow the muhia in our latitudes, you have to buy. My soup is frike with mutton, give them kibbe. Tahinu has already learned to do it herself. A bunch of frosts for the winter baked eggplant, kusa, uvara anab, spinach. I can’t score for the most. I planted thyme, silicium, spinach, helba fenugreek, maramia sage. Anything you can. Hopefully it will grow.
And then I remembered about dairy products. Shanglish, jibne mshallal (mmmmm) And then there is also a gut. True, my husband's family does not really like him, but I do. And in summer there is more milk and it tastes better. Here, we are going to the farm next to the dacha to go for milk. Mine and Lyabne adore.
Well, well, Arab cuisine is also to my liking, more varied, healthier than ours, Belarusian, and Russian, too, more vegetables, fruits, cereals.

And my shanklish spent the whole day on the windowsill in a draft, there was both sun and breeze
just so windy good

Katya, how long should we air it this way?

Natasha, it should be plump and not fall apart and not crumple with your hands anymore, if you think to ripen it ... It will change color a little ... It is not advisable to overdry, especially if you did not skim the cream ... Look also so that there are no cracks, fill them up quickly, rub them
Did you skim milk ?!