Haleem grew up in a small farm in northern Lebanon. As a child, he used to watch his Grand Ma as she milked their cow and made yogurt, butter, buttermilk and shanklish.
He had three brothers and four sisters who now live all over the world- in Sweden, Mexico and the US.
He himself came to to the US in 1962 to finish his education in the medical field. He then worked for 44 years as a nurse anesthetist, primarily in VA hospitals. At one point (1979-1986) he worked in Saudi Arabia for a large oil company – Aramco.
Now, he is retired (88) and living in Lake City, Florida. He has a garden (as he has all his life) and a small orchard where he grows persimmons, olives, figs and grapes.
Haleem’s Shanklish
My Grand Ma’s Method …
She used to boil the yogurt on a low fire to separate the whey. Then, she drained it and added hot chili and salt, made it into small balls (like tennis balls) and let them dry. (I prepare my own chili – a mix of cayenne and jalapeno and sometimes I add touch of habanero. Usually I grow this chili and sun-dry it.)
After it was well dried, she put the balls in a glass jar and put them under the sink for 3-4 weeks until mold (brownish to grey) completely covered them.
After that, she took them out, cleaned off the mold (with a sharp knife), rubbed them with canola oil and rolled them in thyme.
We called this cheese (shanklish) in Arabic.
My method …
I make two gallons of whole milk yogurt every two months.
I use whole milk (store-bought), put it on a medium-low fire to bring it to a boil or to 180F. Then, I cool it to 105F. Then, I add two tablespoons of yogurt as a starter and cover it with blanket and keep it for 8 hrs.
After it has set, I drain it in cheesecloth (butter muslin) with a 15 lb weight, until it is like cream cheese. I mix it with different spices (usually salt and cayenne).
Sometimes, I form it into small balls and dry it for a few days on the counter.
After it is dry, I sometimes roll it in za’atar (a Middle Eastern spice available online) or thyme.
If I want to age it, I put it under the sink until it is moldy (usually a couple of weeks). This is a warm, moist environment. In Lebanon, we used to bury it in hay.
When ready, I brush off the mold and preserve it in a jar with canola oil. It lasts up to six months in the fridge. Some people freeze it in ziplock bags with canola oil.
Other Hobbies:
I grow my own grapes and make delicious Muscadine wine. In the past, I have made 200-300 bottles/year.
This year, I gave the grapes to my friend and neighbor, Rami to make the wine.
I also have a persimmon tree. I eat some of them and leave the rest for the birds.
I have 8 olive trees. This year, I got 40 pounds. When I press them, I get 5 gallons of olive oil.
I have 5 fig trees. My wife makes marmalade and jam with them.
Carol says
I loved this story and all the pictures! My family is also from a small village in northern Lebanon, but they came to the U.S. in the early 1900s. I make shanklish very similar to the way you make it.
Bacem says
Hi Ammo Haleem. This story is making me hungry. Your recipe seems easy. I should try to make some shanklish.
Do you save any olives and put them in jars or do you press them all for olive oil? I still buy the Olive oil from Koura at our local store.
Lisa says
Hi shalo from Sweden!
So nice too read this story about you and your engagement to your garden and how productive you are with everything.
The shanklish looks delicious, I will tell my mom to make it by your recipe.
Say hi to everyone and enjoy the shanklish for me too.
Love from Sweden!
Loved this story! Thanks for sharing. I will definitely try the shanklish recipes of yours. Take care and God bless you 🙏
Dear Haleem, reading this article before breakfast is making me very hungry. Thank you so much for sharing your story with our readers. Being able to grow your own fruit in abundance is remarkable and if I lived closer I would come over to help the birds finish off your persimmons for sure. I am always enriched reading stories about people making their native cheeses, especially when they are using their own family recipes. I honor you for that, your traditions are rich and fulfilling. The art you carry through to your daily life fills my soul. Many many thanks again for allowing readers a peek into your life.
In Peace, Love and Cheese, Ricki
Thanks Ricki ..I wish you are close to share my garden.Fruits.I am still enjoying reading your reading your book how to make cheese .you send to me as a gift 16 years ago. Thanks again & Happy Holidays to all.
I love the way your grapes are held on a frame. I have some vines but don’t know the right way to support them or prune them. Would you share some of your wisdom about caring for the grapes? Thanks for considering it.
Hi Margaret .. The grapes Vines should be hi on post at least 5 ft.and you prune them should you leave 3-4 shoot on the vines ,not longer than 8 inches long.if you need any more information call me any ti.e.3863447912
You are so kind. I will build at you say. Thanks for taking time to answer!
Loved this story. I may try the cheese at some point. Very good!