How to make shanklish ( English subtitle ) طريقة تحضير الشنكليش في البيت
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- เผยแพร่เมื่อ 18 ก.ย. 2024
- المقادير : اربعة كيلو من اللبن
ملعقتين كبيرتين من الملح
ملعقتين من الزعتر الجاف (اوريغانو )
ملعقتين كبيرتين من البابريكا
ملعقة صغيرة من المحلب
ملعقة صغيرة من الحبة السوداء (حبة البركة)
ملعقة كبيرة من الملح
نحتاج زعتر جاف وبابريكا لتغلفة كرات الشنكليش
وزيت الزيتون
Shanklish ingredients : 4 kilos of yogurt
2 tbs of salt
2 tbs of dried oregano
2 tbs of paprika
1 tsp of mahleb
1 tsp of black seeds
1 tbs of salt
You need Zaatar and paprika to roll the shanklish and some olive oil .
Yogurt recipe : • How to make natural yo...
So many, many, many thanks for putting the recipe in English subtitles!!❤ What a wonderful recipe!!😋😛❤
احلا لايييك 👍
تسلم ايدك بتشهي ❤
شكراً 🙏🌸
That is great explanation 👌 thank you
You’re very welcome 🙏🌸
Thank you for subtitles 😍😍
Yes it's a nice touch🙂⁰
احلى طريقة شفتها للان
شكراً 🙏
I have wanted to learn to make shanklish for so long! Thank you!
Thank you for this recipe! I'm learning so many recipes with you! Hugs from Brasil!
Thank you for english subtitles ❤️
Thank you!!! Very well done and well explained. I really needed this. From USA
Maravilloso!!!!!!! Gracias
Thanks you
What a beautiful plate🥰😍
Yummy and thank you.
Wonderfull recipe, thanks for subtitles. Best regards from Chile.
You’re very welcome 🙏
Thank you for a great recipe!!!!
Do you put your yogurt cold from the refrigerator in the pot and after that you heat it on medium?
🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️
They're really very appealing and colorful!
من فضلك عندي سؤال الا لازم نغلي اللبن ماينفع نضع اللبن بكيس وهو بينزل ميته والى ان ينشف نقوم بعملية التتبيل والتكوير؟؟؟ما فائدة غلي اللبن؟؟؟؟
مرحبا صديقتي ، نعم لازم نغلي اللبن ليصبح متخثر مع اضافة الملح حتى يفرط الماء لوحد واللبن لوحد من بعد ما نعبيهم بكيس ويصفوا منيح راح يتكون عنا جبنة نصنع منها شنكليش الاصلي اما اذا حبيتي ما تغلي اللبن فيكي بس راح يصبح عندك لبنة شنكليش اي كتير طرية تمسحيها مسح على الخبز بينما المالية راح تكون جبن معتق واكيد طعمه حدًا اكتر هيدا الفرق .
يسلموا ايديك 💐🤩
Hey,my shanklish harden so bad after being in the fridge.did i dry them too much?
i love it nice !!!!
Thank you so much for this ! How long can we store them in the refrigerator, as is, without putting them in a jar of oil?
U can store them up to one year in the refrigerator but you have to add on them oil .
My Sito always stored hers in large, deep & covered crock kept in a dark place. She never placed them in a jar with oil
She would scramble eggs and crumble the Shunkleesh on top of the eggs and mix them together and we’d eat it with thick round loaves of Syrian bread or toast
Thank you for this nice recipe Darling💙
بدنا وصفات جديده
When I tried to form it into balls, it wouldn’t. It kept crumbling because it was too dry. Any tips on how to avoid this?
ممكن اعرف شو نوع الللبن، و شكرا جزيلا
لبن عادي طبيعي بدون اي نكهات ، في ناس تسميه زبادي .
@@SmileyGirl230 شكرا جزيلا ❤
زعتر اللي من برا هوي نفس زعتر اللي مناكلو ولا لبهارات
اي الزعتر يلي مناكلو بالمناقيش يلي بيكون مخلط مع سماق وسمسم مش البهارات اليابس هيدا اطيب طعمه واقوى .
Thank you for your recipe. I have made shanklish before and trying again. I make my own yogurt but I’m finding the mix to be too crumbly and will not form into balls. When I took out of cheese cloth it was in a big lump so I broke it up with a fork like you did. I could not form a ball, I tried adding a little water but will not form into the balls now. Did I do something wrong?
Same with me. Did you figure it out?
Sometimes if you saved the whey, you can spoon a little back into the cheese and stir it again with the fork. Then again try to squeeze some together and see if it holds. Water will not work. Remember, if you drain too much whey out, it will become dry and crumbling. So then you spoon a little of the whey back in and mix. It must be of the cheese drainage, the whey. That is why when you strain the curds, always keep some of that water. I keep it all anyway to put into soups and other foods. Good for plants, too! Another thing you could try is adding a little olive oil and again mix with fork. Then see if it will stick. It works for some cheese recipes. But I would try the whey water first.
Do you let it sit outside or in the refrigerator for 24 hours
Outside the refrigerator.
Hello! Thank you for this video. But I am so sad. I wanted to make shanklish shanklish. I bought 2 kg of full fat yogurt and added 1 tbs of salt. I heated stirring for maybe 1 hour but it didn't curdle 🙁...only small bits of curds but never as much as your video. I don't know what i did wrong 😕...
Hello darling , I’m so sorry to hear that but I will tell you how to manage it for the next time , try to buy low fat yogurt and use same method or add bit more salt if didn’t work add white vinegar , also if u used full fat yogurt it’s okay but you have to add salt and stir them on medium heat once the yogurt over heated add 2 to 3 tbs of white vinegar it will curdle the yogurt for sure .
Tip: Non-fat yogurts are more susceptible to curdling in meals as they have a higher protein to fat content, whereas full-fat yogurts are more stable and will not curdle as easily, as the fats surround the proteins, giving it more protection from direct heat.
@@SmileyGirl230thank you for your reply🙂. I did add lemon juice. But I guess it wasn't enough...it just became very thick and didn't separate the curds and the whey water....but you are right about the low fat yogurt....i need the protein 🙂....i though the full fat would taste better 😋.. i will use low fat next time. Thank you so much habibti❤😘
@@natoutes7412 you’re very welcome my dear 🌹
I made it , left it over night with a plate and weights on top , I tried to roll into balls but they were too dry to roll .
ونخليهم برا البراد يصفو
اي خليهم بالمطبخ برا البراد يصفوا .
T