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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cottage Cheese Balls (Shingleesh) Recipe

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This recipe for Cottage Cheese Balls (Shingleesh) is from Zouka's Middle Eastern Cuisine and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs Cottage Cheese
2 tsp Salt
3 tsp Cumin
1 tsp Chili pepper (optional)
1 tsp Paprika
1/2 tsp Dried Oregano
Olive & Vegetable Oil
Directions:
Directions:
Drain Cottage Cheese of all liquid with a cheese cloth overnight to drain. Once drained, put into a mixing bowl and mix all of the ingredients well.

Lay 2 layers of paper towels out on a tray. Form the cheese into 3 ounces sized balls You can use some water on your hands to help mold the balls smooth and not sticky

Leave to dry for minimum of 4 hours or overnight in refrigerator, then store in a jar loosely stacking them and add vegetable oil to cover, add lid and store in refrigerator until ready to serve.


To serve, lay cheese balls on a small serving plate, drizzle with olive oil and serve with crackers or pita bread.

You can also roll the cheese ball in dried oregano and place on a tray for drying/ (no refrigeration needed in this case)
Number Of Servings:
Number Of Servings:
10-20
Preparation Time:
Preparation Time:
4 hours & 30 minutes

 

 

 

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