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Shaʿifūra (شعيفورة) or jaʿifūra (جعيفورة) is a Syrian salad consisting of shanklish cheese with chopped tomato, onion and olive oil. [1] [2] Shanklīsh or sourkah is an intensely flavored ball-shape cheese that has been cured with thyme. Shaʿifūra salad has a popular origin, and in each home it is prepared in a different way.
Jibneh mshallale (or 'braided' cheese) is a form of string cheese originating in Syria. It is a fresh cheese, typically made from a combination of milks from cows, sheep, or goats. It is a cross between mozzarella, feta and halloumi (a cheese from the Cyprus that has a tangy taste and a firm, chewy texture). [13]
Category: Syrian cheeses. ... Nabulsi cheese; S. Shanklish; T. Tresse cheese This page was last edited on 20 December 2018, at 13:15 (UTC). Text is available under ...
Mix first 3 ingredients until well blended. Refrigerate 2 hours. Shape into ball; coat with remaining ingredients. Serve with crackers. Kraft Kitchens Tips
Halloumi—a semi-hard, unripened, brined cheese; Jibne baida—a white hard cheese with a pronounced salty taste; Jibne khadra—a form of string cheese, originated in Syria, also known as jibneh mshallaleh; Shanklish—a type of blue cheese made from cow's or sheep's milk and often served topped with dried thyme and olive oil
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The most common spice is thyme, which gives the cheese an appearance somewhat resembling a rum ball. Shanklish is also sold in much smaller balls or in an unformed state. In Egypt, shanklish is made by fermenting Areesh cheese, [3] usually called mesh. Shanklish varies greatly in its texture and flavour.
Roll the cheese ball in the pecans to thoroughly coat. Refrigerate until firm, at least 1 hour and up to overnight. To decorate, transfer the cheese ball to a serving platter.