Shanklish
Aged cheese balls from cow or sheep milk, often coated in herbs or spices
Shanklish is a cheese from Syria and Lebanon, made by fermenting strained yogurt from cow or sheep milk. The cheese is shaped into balls, rolled in herbs or spices like thyme or Aleppo pepper, and then aged. Its texture and flavor range from soft and mild to hard and pungent, depending on how long it is matured.
- Made from fermented yogurt of cow or sheep milk
- Often rolled in thyme or Aleppo pepper before aging
- Texture ranges from soft and mild to hard and pungent
- Syrian and Lebanese coastal regions are famous for it
- Syria made a 200 kg shanklish for a world record
What is Shanklish?
Shanklish is a cheese made by fermenting strained yogurt from cow or sheep milk. It is usually shaped into small balls, about the size of a golf ball, and rolled in herbs such as thyme or in spices like Aleppo pepper. The outer coating can give it a green or red appearance, depending on the seasoning. When fresh, shanklish is soft and mild, but as it ages, it becomes firmer and develops a strong, sharp aroma and taste. Some versions are spicy, with chili or aniseed mixed in.
Where does Shanklish come from?
Shanklish is a traditional food of Syria and Lebanon, with its name appearing in Arabic sources from the 19th century. The exact origin of the word is unclear, though some suggest it may have Turkish roots. The cheese is especially associated with the Syrian coastal plain near Tartus and the Akkar region in northern Lebanon. In Egypt, a similar cheese called mesh is made by fermenting areesh cheese.
How is Shanklish made?
To make shanklish, yogurt from cow or sheep milk is curdled and strained to remove excess liquid. The curds are then fermented, shaped into balls, and coated with herbs or spices. After shaping, the cheese is left to age and dry, which can take varying amounts of time depending on the desired texture and flavor. Some versions are covered in thyme for a herbal taste, while others use Aleppo pepper or chili for heat.
How and when is Shanklish eaten?
Shanklish is commonly served as part of a meze, a selection of small dishes. It is often eaten with chopped vegetables and olive oil, or mashed with eggs. For breakfast, it can be wrapped in pita bread with cucumbers, mint, and olive oil. In Syria and Lebanon, it is sometimes enjoyed alongside a glass of araq, an anise-flavored spirit. The cheese can be found in both everyday meals and as a snack.
Kinds of Shanklish
The flavor and texture of shanklish can vary widely. Freshly made cheese is soft and mild, while aged versions become hard and develop a pungent taste. In Syria, especially near Tartus, and in Akkar, Lebanon, the cheese is known for being particularly firm and nearly white. Some types are made spicy by mixing chili or aniseed into the curds before forming the balls. In Egypt, a related cheese called mesh is made using a different base cheese.
What Shanklish means
Shanklish holds a place in Levantine food culture, especially in Syria and Lebanon. It is a familiar part of daily meals and gatherings. In 2008, Syria set a Guinness World Record by producing a shanklish cheese weighing over 200 kilograms, highlighting its cultural significance. The cheese is also known by several names across the region, reflecting its widespread popularity.
Questions people ask about Shanklish
What is shanklish made from?
Shanklish is made by fermenting strained yogurt, which comes from either cow's milk or sheep milk. Herbs or spices such as thyme or Aleppo pepper are often used to coat the cheese before it is aged.
Where does shanklish come from?
Shanklish is a traditional cheese from Syria and Lebanon, especially known in the coastal plain near Tartus and the Akkar region. It is also found in other parts of the Middle East.
How is shanklish usually eaten?
It is typically served as part of a meze, eaten with chopped vegetables and olive oil, or mashed with eggs. It can also be wrapped in pita bread with cucumbers and mint, and is sometimes enjoyed with a glass of araq.
What does shanklish taste like?
The taste depends on how long it has been aged. Fresh shanklish is soft and mild, while aged cheese becomes hard and develops a strong, sharp flavor and aroma. Some versions are spicy if chili is added.
Are there different kinds of shanklish?
Yes, shanklish varies in texture and flavor. Some are soft and mild, others are hard and pungent. The cheese may be coated in thyme for a herbal note or in chili for a spicy kick, and Egyptian mesh is a related cheese.
Good reading and sources
The facts on this page come from the Wikipedia article "Shanklish", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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