Shanklish

Shanklish, also known by various names such as chancliche, shinklish, shankleesh, sorke, or sürke, is a distinctive cheese from Levantine cuisine, made from either cow's milk or sheep's milk. This cheese is typically formed into balls approximately 6 cm in diameter, coated with za'atar and Aleppo pepper, and then aged and dried. Often spiced with thyme, Shanklish bears a resemblance to a rum ball in appearance. In Egypt, a similar cheese called "mesh" is produced by fermenting Areesh cheese.

The texture and flavor of Shanklish can vary considerably. Fresh Shanklish has a soft texture and a mild taste, while aged versions become harder and develop a stronger, more pungent aroma and flavor. Some varieties are enhanced with aniseed or chili, making them spicier and often red in color, particularly in Syria. Shanklish from areas like Tartus in Syria and Akkar in northern Lebanon is especially renowned for its hard texture, robust flavor, and nearly white color.

Shanklish is commonly served as part of a meze platter, accompanied by chopped tomato, onion, and olive oil, and sometimes enjoyed with a glass of araq. It can also be mashed with eggs or stuffed into a pita with cucumbers, mint, and olive oil for a delightful breakfast option.