I LOVE CHEESE and have tried dozens of cheeses from around the world, but Lebanon has the spiciest cheese I have ever tasted: Shanklish. This aged & dried cheese, made of cow or sheep milk, is covered in thyme & Aleppo pepper, giving it an extremely pungent & peppery flavor.
Shanklish (also spelled shinklish, shankleesh) is best eaten with finely chopped raw vegetables and a good lug of olive oil, a terrific dip to accompany other Mezza Dishes.
Estimated time: 10min
Ingredients: 300g of Shanklish, 1 small onion, 2 tomatoes, ½ cucumber, ½ cup of Italian/flat parsley (about 1/4 bushel), ½ teaspoon of ground cinnamon, 6 tablespoons of olive oil, salt & pepper
It is said that if you don’t have access to Shanklish, you can replace it with Feta cheese, which will give the dip a lighter taste. But in my opinion, nothing can replace Shanklish; it is truly a unique cheese and you can find it at most Middle Eastern supermarkets.