This popular cheese in Levantine cuisine is produced in Egypt by fermenting Areesh cheese. Name it.

Shanklish is usually made into 6-centimeter diameter balls, often dusted with za'atar and Aleppo pepper, and then aged and dried. The most frequent spice used is thyme, which gives the cheese a look reminiscent of a rum ball. Shanklish is also available in considerably smaller balls, or in its natural state.

Asked by Vasilii Kulev · Last updated 4 years ago · 30.4K views · SOURCE