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Start by placing yogurt and water in a saucepan and whisking them together.
Then, place the pan on medium-low heat and let it gently simmer for 15 minutes or until the mixture starts to separate.
Use a colander lined with muslin or a clean cloth placed over a bowl. Pour the yogurt mix into it and let it drain for 2 hours until it’s firm and dry.
After, discard the liquid.
Combine paprika, zaatar and chili in a shallow bowl.
Using your clean hands, shape and compress 1 tablespoon of yogurt mixture into a ball, then roll it in the chili mixture.
Repeat this process to make about 20 balls, then transfer them to a jar and cover them with oil.
Store the Shanklish Cheese, covered and chilled, for up to 3 months.