Shangleesh (also Shankleesh, Shunkleesh, Shanklish, Shanglish, Shenglish, Chengleesh, Cottage Cheese Balls, arabic شنكليش, شنغليش) is an appetizer made of Labneh. Shangleesh is very famous in Lebanon and Syria. Although it is known for its very bad smell, it is also known for its exquisite taste.

Ingredients

• 2 Kg Cottage cheese
• 5 Tablesppon Salt
• 1 cup Butter
• 1 cup Zaatar

Procedure

1. Place cottage cheese in cheesecloth sack. Tie top of sack in knot and
   squeeze out all moisture. Hang bag for 3 days until cheese appears to be
   completely dry (moisture will drip out slowly, so hang over sink or
   drain).
2. Remove from sack and add salt - knead well. Roll into balls slightly
   larger than golf balls. Lay on a clean cloth and cover with cheesecloth.
   Place in attic or in shaded area (in dry weather) for 3 days until balls
   are hard-crusted. Place in an airtight jar for 10 days.
3. Mold will form around the cheese balls and the cheese will take on a
   dark color. The cheese balls are now ripe and ready for trimming. Trim off
   mold around balls and dip in melted butter. Roll in Zaatar. Place in glass
   jar and refrigerate. Serve with scrambled eggs or as appetizers with
   Lebanese (Pita) Bread.