Ingredients with Measurements:
- 1 lb. shanklish cheese, crumbled
- 4 medium-sized potatoes, peeled and diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups vegetable broth
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
2. Add the diced potatoes, cumin, paprika, salt, and black pepper to the pot. Stir to coat the potatoes with the spices.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
4. Add the crumbled shanklish cheese to the pot and stir gently to combine. Cook for an additional 5 minutes, or until the cheese has melted and the stew is heated through.
5. Remove the pot from the heat and stir in the chopped parsley.
6. Serve hot, garnished with additional parsley and a sprinkle of paprika, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Fat: 15g
Carbohydrates: 25g
Protein: 12g
Sodium: 1050mg
Sugar: 4g
Substitutions for ingredients:
- You can substitute feta cheese for shanklish cheese.
- You can use chicken broth instead of vegetable broth.
Variations:
- Add diced carrots or sweet potatoes to the stew for extra sweetness and nutrition.
- Use different spices, such as coriander or turmeric, to change up the flavor profile.
- Add cooked chickpeas or lentils to the stew for extra protein and fiber.
Tips and tricks:
- Make sure to crumble the shanklish cheese finely so that it melts evenly in the stew.
- If the stew is too thick, add more broth or water to thin it out.
- Serve the stew with crusty bread for dipping.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with fresh parsley and a sprinkle of paprika.
Garnishes:
Fresh parsley, paprika
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, rice pilaf
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the potatoes are not cooked through, add more broth or water and continue simmering until tender.
Food safety advice:
Make sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Shanklish is a type of cheese that originated in the Middle East. It is made from cow's or sheep's milk and is aged for several months, giving it a tangy, salty flavor.
Flavor profiles:
Savory, tangy, salty
Serving suggestions:
Serve the stew hot with crusty bread for dipping.
Related Categories
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Region: Lebanese
Taste: Tangy, Savory, Herbaceous, Aromatic, Earthy