Syrian

Homemade Shanklish Recipe – Add This Syrian Blue Cheese To Eggs For Just 3 SmartPoints!

January 30, 2018 By Paula 23 Comments

Shanklish

Shanklish, also known as shinklish, shankleesh, skunk leesh, sorke, or sürke, is a Lebanese and Syrian bleu cheese made from cow or sheep’s milk. Change up your morning eggs! This cheese adds a lot of flavor and is only 3 SmartPoints per ounce!

My great-grandparents immigrated from Syria to the United States and brought their recipe with them. Over the years it has been Americanized and modernized for the way we live today and the ingredients available. This Middle Eastern cheese is similar in texture to feta. It takes time to make but is so worth the effort and patience that you put into making it.

Ingredients:

3 pounds Farmer’s Cheese Oil
3 Tablespoons Salt Thyme

Directions:

• Open and drain the cheese in cheesecloth.

• When drained – In a large bowl mix cheese and salt very well.

• Line a cookie sheet with plastic wrap. Then, with paper towels.

• Form cheese mixture into balls and place on paper towels. Traditionally they are about the size of oranges but I prefer them about half that size

• Next, cover with another layer of paper towels.

• Now place in a warm place (top of the refrigerator works well) for 3 – 4 days. Important: Each day turn the balls and replace the paper towels with new ones.

• Now place a paper towel in the bottom of a container ( I use a coffee can) and place the balls inside and another paper towel on top.

• Cover and Place in a warm place and check for mold in 3 – 4 days.

• When the balls are ready, In separate bowls place enough Oil and Thyme to coat the balls. If you want you can get Za’atar online to roll the balls in.

• Wash off the mold and roll the balls in the oil and then the thyme.

• Store in the refrigerator or wrap each ball in plastic wrap and freeze. Thaw at room temperature as needed.

Note: For 2 Weight Watchers SmartPoints use 1 Tablespoon.

I love this on eggs, salads, fresh tomato slices, and pizza.

WHAT I USED TO MAKE THIS RECIPE

High-Quality Jolly Chefs Natural Unbleached Cheesecloth

Grade 90 Best Quality Cheesecloth
6 Square Yards
Made from 100% soft and absorbent lint free cotton
Natural and Unbleached – no bleach or harmful chemicals
100% Money Back Guarantee
Possible Uses
-> Nut Milk Bag Alternative
-> Spice/Herb and Natural Tea Bags
-> Basting Turkey/Chicken and other poultry
-> Canning, Cheese Making, Wine Making, Straining Jelly
-> Making Greek Yoghurt
-> Art and Craft
-> Polishing/Dusting Furniture
-> Cleaning Cars, Mirrors, etc…

Get Jolly Chefs Unbleached Grade 90 Cheesecloth on AmazonMy Thoughts:
When I received the opportunity to review the Jolly Chefs Cheesecloth in exchange for my honest opinion being of Syrian descent I knew that I wanted to make Shanklish from my family’s recipe. The cheesecloth was strong and the tightness of the weave made extracting the liquid simple and effective. This 90-grade cloth performed very well for this recipe. I will be using it for a long time because there’s such a large amount in the package I barely used any. I believe this a great value and would highly recommend this product.

Add More Wow To Your Dishes With Spanish Saffron

November 28, 2017 By Paula 6 Comments

What is Saffron?

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. At a price of $2000 to $10000 a pound, saffron is far and away the most expensive food on earth, way more than truffles, caviar, or real balsamic vinegar. It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice.

Saffron is the three stigmas of the saffron crocus. They are delicate and thread-like, each measuring 2.5 – 4 cm (1 -1.5 in). Its color is a bright orange-red, and in high-quality saffron this is uniform. Saffron threads bearing white streaks or light patches is inferior. When light specks appear in its powdered form it suggests adulteration.

Saffron is used in many dishes. With chicken soup, fish stew, Paella and other rice dishes, risotto, and saffron bread probably being the most common.

Health Benefits of Saffron

Saffron contains plant-derived compounds known to have anti-oxidant, disease-preventing and health-promoting properties. Saffron threads have essential volatile oils but the most important is safranal, which gives saffron its distinct hay-like flavor. Other saffron oils include cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil. It also contains other carotenoids including zeaxanthin, lycopene, α- and β-carotenes. These are important antioxidants that helps protect body from oxidant-induced stress, cancers, infections and acts as immune modulators. The active components have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive, anti-convulsant.

Saffron is also a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production. As far back as the writings of Galen and Hippocrates, saffron was mentioned as a medical treatment for coughs, colds, stomach ailments, insomnia, uterine bleeding, scarlet fever, heart trouble, and flatulence.

About Movalyfe Saffron

STRAIGHT FROM THE FARM: Unlike other brands of saffron that are not pure, have no aroma, and come in plastic bags without sturdy packaging to keep fresh, saffron by Movalyfe is straight from a small family farm in Spain that has been picking saffron for 5 generations.
UNMATCHED AROMA, COLOR, AND FLAVOR: Isn’t a great Paella like a taste of heaven in the mouth? Only saffron of the best quality, purity, and freshness can bring the taste of heaven to the earth! Love good food? Love cooking and entertaining? Choose Movalyfe Saffron. The unmatched purity, aroma, and flavor of Movalyfe Saffron will make your cooking tantalizing, and everyone who has a taste will fall in love.
DECORATIVE VINTAGE SPOON INCLUDED: A vintage spoon is included for those who love the luxurious feel of cooking with saffron. It makes the best gift for that amazing chef in your family, or anyone looking to spice up their cooking!
BEST CUSTOMER EXPERIENCE: Movalyfe is a small family-run saffron importer based in Florida who loves traveling and tasting good food. They went to Spain numerous times in search of the perfect small saffron farm to bring the best Saffron to you. Movalyfe stands for quality and integrity. If you are not satisfied with your purchase, they offer a full refund.

Here is a Saffron Rice Recipe from Movalyfe!!

Saffron Rice Recipe

Before there was Rice-A-Roni there was Shireeah. A delicious and budget-friendly dish made with chicken, rice, pasta, garbanzo beans, and saffron. When my saffron arrived I made this family favorite Syrian rice dish. I found that it was lacking the last few times I had made it as there wasn’t any good saffron available at any of our local markets. What a difference quality saffron makes!

Just look at how beautiful my dish came out!

And how it looked when I posted how to cook Garbanzo Beans and the recipe to make Shireeah with my old saffron.

WOW!
No dish is really complete without the elegance and aroma that saffron brings to it.

How to Cook Dry Chick Peas and Shireeah Syrian Rice Recipe

March 6, 2015 By Paula 2 Comments

Jiva USDA Organic Chick Peas (Garbanzo Beans):

Certified USDA Organic Garbanzo / Chick Pea Beans
All Natural, No Artificial Colors, Flavors or Preservatives
Excellent source of fiber and combine perfectly with a variety
Pure with olive oil, fresh garlic, tahini and lemon juice to make a quick and easy hummus spread
Huge 2 Pound Bag – Product of India

Who is Jiva Organics?
The word Jiva means life. At Jiva Organics, they are small family business driven by care and respect for life, be it people or the environment around them. As a result, they source products that are completely natural, certified organic and grown with the underlying philosophy that promotes sustainability of Mother Earth for the present and future generations. The organic farms they work with are untouched by modern toxic inputs to produce pure and natural spices and grains of the highest quality, that result in delicious, healthy meals for you and your family. It is a simple choice that makes a big difference.

My Thoughts:
When I received my Chick Peas in exchange for my honest opinion I made a family favorite Shireeah (Syrian Rice) with them. After years of using canned Garbanzo beans, I was so impressed with the difference these awesome beans made in the dish that I am posting the recipe for all my friends.

How to Cook Chick Peas / Garbanzo Beans

Chickpeas need to be soaked before cooking.
Here are two methods that you can choose from…

Overnight Method:
Place beans in a bowl/pot and cover with cold water. Beans will double in size so make sure the water is several inches above the top of them. Cover with a towel and let them soak overnight. Before cooking, drain and rinse.

Quick Method:
Place beans in a pot and cover with cold water. Beans will double in size so make sure the water is several inches above the top of them. Bring the chickpeas to a boil. Let them boil for 5 minutes. Remove from heat and let the beans soak in the hot water for 1 hour. Before cooking, drain and rinse.

Let’s Get Cooking:
Place beans in a pot and cover them with several inches of water. A good rule is a 1-quart water to 1 cup of soaked beans. When it comes to a boil reduce to a simmer. Add salt, as desired. I use a pinch of sea salt. Cook for 60-90 minutes till desired tenderness. Drain. Can be used or frozen for later.

Shireeah made with grocery store saffron

Shireeah

I grew up pronouncing this Syrian rice dish as Shy-Dee-Aye.

Ingredients:
4 oz Angel Hair Pasta (or other thin pasta)
4 Tbsp Butter
1 Cup Uncooked Rice
2 1/2 Cups Chicken Broth
1 Cup Prepared Chick Peas (Garbanzo Beans)
Saffron (a good pinch for color)
1 Cup Boiled/Baked White Meat Chicken torn into small pieces

Directions:
In a large pot bring broth to a boil. Add rice, saffron, chicken, and prepared garbanzo beans. I rub the saffron between your fingers to break it up. Reduce Heat to Simmer and Cover.

While broth is coming to a boil, break the pasta into 3/4″ pieces. (Our local Dollar General carries these already broken for $1 per bag) In a frying pan, sautée the pasta in the butter until brown. Set Aside.

After thrice mixture has cooked for 20 minutes add pasta and any butter that is in the pan to the rice mixture. Cook for 5 more minutes.

Let stand for 10 minutes before serving.

FYI: Grandma never measured but put everything in the pot and stuck a large spoon in the center. If she could make it stand straight up it was good to go and she turned on the burner. If not she added more rice, stirred it, let it settle, and tried again. 🙂

Serving Suggestion:
Slice a small onion into 1/2 inch slivers. Sautée in 1 TBLS butter until softened. Add 1 can of stewed tomatoes (cut the tomatoes into small pieces) and 1 can of green beans (drained) to the pan and heat. Serve over the Shireeah.

Variation: When making for a large family get-together instead of adding the chickpeas to the rice/pasta we add them to the tomato and green beans. See HERE.