Shanklish — country by country
Aged, spice-rolled cheese balls crumbled into a salad of onion, tomato, and olive oil.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇸🇾 Syria
✨ A well-aged, pungent ball coated in za'atar, served crumbled with raw onion and a heavy pour of oil.
Only in Syria
- aged shanklish ball
- onion, finely minced
- za'atar
- Aleppo pepper
🇱🇧 Lebanon
✨ A younger, creamier ball tossed as a chopped salad with cucumber, tomato, parsley, and lemon.
Only in Lebanon
- young shanklish ball
- cucumber, diced
- parsley, chopped
- small onion, minced
- lemon, juiced
🤝 Both use
- tomatoes, diced
- olive oil
🇸🇾 Syria
⏱ 15 minShanklish was born in the villages between Homs and the coast, where cheese is dried, aged, and rolled in wild thyme until it bites back.
✨ What makes it special
A well-aged, pungent ball coated in za'atar, served crumbled with raw onion and a heavy pour of oil.
🇱🇧 Lebanon
⏱ 15 minIn the Koura and Akkar hills, shanklish is a breakfast ritual — milder young cheese, plenty of vegetables, and strong tea beside it.
✨ What makes it special
A younger, creamier ball tossed as a chopped salad with cucumber, tomato, parsley, and lemon.