Shanklish and Sourka

Shanklish and Sourka

This recipe makes sourka and shanklish from 3 kg of yogurt, curdled with salt and vinegar in a pot. The curds are drained and seasoned with za’atar or oregano, nigella seeds, mahaleb, and optional ground dried pepper, then shaped and dried on a cloth in a ventilated place or in the sun until they become sourka. Another portion is left for a long time to mold into shanklish, then washed and served with green onions, tomatoes, oil, and oregano if available.

A Syrian-style food made with shanklish and a sour side or accompaniment called sourka.

Like a seasoned cheese dish with a tangy topping or side.

Ingredients

  • 3 kg Yogurt
  • 1½ cups Za’atar herb or oregano
  • 2½ tablespoons Nigella seeds
  • Ground dried pepper
  • 1 tablespoon Mahaleb
  • 4 tablespoons Rock salt
  • 6 tablespoons Vinegar
  • Oil
  • Green onions
  • Tomatoes

Instructions

  1. In a pot over the heat, combine the yogurt with the salt and vinegar, then stir gently until the yogurt curdles and the liquid separates.
  2. In the same pot, leave the yogurt until it boils, then turn off the heat and leave it to cool.
  3. In a strainer or a piece of cotton cloth set over a tray, drain the yogurt curds once cooled.
  4. In a bowl, leave the yogurt curds overnight so they dry slightly.
  5. In the same bowl, add the seasonings to the yogurt curds: salt, mahaleb, nigella seeds, za’atar or oregano, and ground dried pepper if using.
  6. In the same bowl, shape the mixture into balls or discs in the desired size.
  7. On a piece of cotton cloth over a tray, arrange the pieces and leave them in a ventilated place or under the sun until dry.
  8. Turn the pieces over on the cotton cloth during the drying stage, replacing the cloth with a clean one as needed, then leave them for another night to dry further.
  9. After several days of drying, depending on the weather, the pieces become firm and are ready as sourka.
  10. To make shanklish, leave a portion of the pieces to mold for approximately 40 days, depending on the weather, until they become shanklish.
  11. Once molding is complete, wash the shanklish pieces to remove the mold, in a bowl or under water.
  12. To serve, chop the green onions and tomatoes on a serving plate, then place the chopped shanklish over them.
  13. On the same serving plate, add the oil over the shanklish and vegetables.
  14. On the same plate, sprinkle with oregano or fresh za’atar if available, then serve cold.

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