So many, many, many thanks for putting the recipe in English subtitles!!❤ What a wonderful recipe!!😋😛❤
@tarkanelali15244 ай бұрын
احلا لايييك 👍
@kathleenkaar65573 жыл бұрын
I have wanted to learn to make shanklish for so long! Thank you!
@beatrizmicucci49493 жыл бұрын
Thank you for this recipe! I'm learning so many recipes with you! Hugs from Brasil!
@michadaoud8335 ай бұрын
That is great explanation 👌 thank you
@SmileyGirl2304 ай бұрын
You’re very welcome 🙏🌸
@jussreel8655 Жыл бұрын
Thank you for english subtitles ❤️
@bt98162 жыл бұрын
Thank you!!! Very well done and well explained. I really needed this. From USA
@nancyw127 Жыл бұрын
Yummy and thank you.
@70casber3 жыл бұрын
احلى طريقة شفتها للان
@SmileyGirl2303 жыл бұрын
شكراً 🙏
@amalhammadabusabha8596 Жыл бұрын
يسلموا ايديك 💐🤩
@zucchinimilk4 жыл бұрын
Thank you for subtitles 😍😍
@natoutes74124 жыл бұрын
Yes it's a nice touch🙂⁰
@Xol10044 жыл бұрын
They're really very appealing and colorful!
@natoutes74124 жыл бұрын
What a beautiful plate🥰😍
@ceciliapalacio2846 Жыл бұрын
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? 🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️
@mariailufi60922 жыл бұрын
Maravilloso!!!!!!! Gracias
@SmileyGirl2302 жыл бұрын
Thanks you
@IvanMatacan3 жыл бұрын
Wonderfull recipe, thanks for subtitles. Best regards from Chile.
@SmileyGirl2303 жыл бұрын
You’re very welcome 🙏
@ghchant140211 ай бұрын
Hey,my shanklish harden so bad after being in the fridge.did i dry them too much?
@المعلمة-ق2ق Жыл бұрын
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؟؟؟؟
@SmileyGirl230 Жыл бұрын
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 .
@mariannezammaria82263 жыл бұрын
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?
@SmileyGirl2303 жыл бұрын
U can store them up to one year in the refrigerator but you have to add on them oil .
@xa74672 жыл бұрын
My Sito always stored hers in large, deep & covered crock kept in a dark place. She never placed them in a jar with oil
@xa74672 жыл бұрын
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
@yassmin_.2 жыл бұрын
ممكن اعرف شو نوع الللبن، و شكرا جزيلا
@SmileyGirl2302 жыл бұрын
لبن عادي طبيعي بدون اي نكهات ، في ناس تسميه زبادي .
@yassmin_.2 жыл бұрын
@@SmileyGirl230 شكرا جزيلا ❤
@josephpeck43153 жыл бұрын
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?
@mistybleu053 жыл бұрын
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?
@josephpeck43153 жыл бұрын
Same with me. Did you figure it out?
@mikkikas68212 жыл бұрын
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.
@mariosrizk3 жыл бұрын
i love it nice !!!!
@josephpeck43153 жыл бұрын
Do you let it sit outside or in the refrigerator for 24 hours
@SmileyGirl2303 жыл бұрын
Outside the refrigerator.
@h.a.57364 жыл бұрын
Thank you for this nice recipe Darling💙
@SalamSalam-xf7dh4 жыл бұрын
بدنا وصفات جديده
@zeynepkilinc42623 жыл бұрын
زعتر اللي من برا هوي نفس زعتر اللي مناكلو ولا لبهارات
@SmileyGirl2303 жыл бұрын
اي الزعتر يلي مناكلو بالمناقيش يلي بيكون مخلط مع سماق وسمسم مش البهارات اليابس هيدا اطيب طعمه واقوى .
@natoutes74124 жыл бұрын
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 😕...
@SmileyGirl2304 жыл бұрын
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.
@natoutes74124 жыл бұрын
@@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❤😘
@SmileyGirl2304 жыл бұрын
@@natoutes7412 you’re very welcome my dear 🌹
@sisandbro5773 жыл бұрын
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 .