AI-generated image
Shanklish
Shanklish: Lebanese and Syrian aged yoghurt-cheese balls rolled in za'atar and chilli
Up in the mountain villages of northern Lebanon and around Tartus on the Syrian coast, families once made shanklish at the end of summer to keep milk through the winter. This home version starts from strained yoghurt (labneh), seasoned and dried into firm balls, then coated in za'atar and Aleppo pepper for a tangy, crumbly cheese with a herby crust. Crumble it over chopped tomato and onion, drown it in olive oil and eat it with bread for breakfast or as mezze. Because it is made from labneh rather than rennet cheese, it is fully vegetarian. Common mistake: rolling the balls while the labneh is still soft; it must be firm enough to hold a thumbprint. Chef's tip: dry the balls uncovered in the fridge for two extra days if you like a sharper, more crumbly cheese.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the cheese
For the coating
To serve
Shop this recipe on Amazon
What you'll need
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Stir 1 ½ tsp salt into 3 ⅓ lb full-fat plain yoghurt. Line a sieve with a clean muslin or a doubled cheesecloth, set it over a bowl and spoon in the yoghurt.
Step 2: Tie the cloth into a bundle and leave in the fridge for 2–3 days, squeezing gently each day and pouring off the whey, until the labneh is as thick as cream cheese and holds its shape on a spoon.
Step 3: Mix in 1 tsp Aleppo pepper (pul biber). Spread the labneh on a tray lined with a clean tea towel and leave it uncovered in the fridge for 24 hours, until firm enough to roll without sticking.
1440 minStep 4: With lightly oiled hands, roll the cheese into balls about the size of an apricot. They should hold a thumbprint without cracking badly.
Step 5: Mix 4 tbsp za'atar and 1 tbsp Aleppo pepper or mild chilli flakes on a plate and roll each ball until evenly coated.
Step 6: Set the balls on a rack in the fridge, uncovered, for 2 more days so the crust dries. Keep in a closed box in the fridge for up to 2 weeks, or covered in olive oil for longer.
Step 7: To serve, crumble a ball onto a plate, scatter with 2 tomato and 2 spring onions and pour over 3 tbsp extra virgin olive oil.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 11 g
- Carbs
- 9 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shanklish take?
- About 30 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-fat plain yoghurt?
- Greek yoghurt loosened with a little milk.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian