In the Palestinian Mezza, shanklish is the most delicious spreadable yogurt cheese you have ever tasted!. 

The recipe presents three different techniques: How to make yogurt (laban), How to make yogurt cheese (labaneh), and How to make the treat we are making today, Shankalish.


  • 1 gallon whole milk
  • ½ cup plain yogurt
  • 1 pack Canaan Za’atar
  • 1 teaspoon salt


Making yogurt (Laban):

  • Bring a gallon of whole milk to a boil.
  • Let cool until warm (about 45-50C), then separate 2 cups of warm milk.
  • In a bowl, add ½ cup of plain yogurt and mix gently.
  • Let it sit for 2-3 minutes, then add to warm milk pot and stir gently.
  • Wrap yogurt mixture pot with a blanket and leave aside for 5-6 hours.
  • Remove yogurt from the blanket and put it in the refrigerator to cool.
  • Now you have homemade yogurt (Laban)!

Making yogurt cheese (Labaneh):
  • Add a teaspoon of salt to the yogurt pot and mix well.
  • Place yogurt in a clean cotton pillow case, and let it hang over a sink or a tub for 12-14 hours.
  • Yogurt will thicken to a creamy cheese consistency.
  • Scrape out of pillowcase and place in a glass jar or container and allow to cool in the refrigerator.
  • Now you have Labaneh!

Making Shankish:

  • You can make Shankish out of the labaneh by rolling creamy labaneh into large marble-size balls.
  • Dish Za’atar onto a flat plate.
  • Roll labneh balls over Za’atar.
  • Place on a plate, drizzle olive oil on top.
  • Serve with bread, toast, or crackers. Enjoy!

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