Shanklish (Traditional)

Boil the yogurt over the heat with salt, stirring once

You’ll notice it becomes like curd; drain the yogurt well and place it on a cheesecloth or clean white head coverings—the cloth has holes that allow excess water to drain

Wrap them in the cloth and place a heavy weight on top overnight

Place them in a bowl with hot pepper, ground sweet pepper, the salt used for shanklish, and rub them by hand until blended, then shape them into balls

Place the shanklish balls on a medium flat tray and put them in the sun, covering them from dust and turning them from time to time; leave them for about two consecutive days

Put the shanklish discs or balls in a cloth bag and close it tightly, then place it in a sealed jar or pressure container and keep it in a dark place for about two weeks or more depending on the local climate

When mold forms, scrape the discs to remove the mold, wash the discs well, then dry them with a kitchen towel. Then dip them in olive oil and the wild oregano used for shanklish, and place the shanklish in the sun again until completely dry, then into a sealed jar and into the refrigerator

Umm Taha Al-Hamwi

To make makdous eggplant click the link