Shanklish

Name: Shanklish
Total time: 24 h 20 min
Yield: 4 servings
Cuisine: Syrian
Ingredients: 2 cups plain full-fat yogurt; 1/2 tsp salt; 2 tbsp olive oil, plus more for serving; 2 tbsp dried red chili flakes; 2 tbsp za'atar; 2 ripe tomatoes, diced; 1 small onion, finely diced; Pita bread, to serve

by CommunityKitchen

SyrianEasy24 hr 20 minServes 4

A pungent Levantine mezze cheese traditionally dried for weeks in the Syrian mountains, made here as a quick labneh version rolled in chili and za'atar and scattered over tomato and onion the way it hits every mezze table in Aleppo.

Per
serving

180kcal

9gprotein

8gcarbs

13gfat

Ingredients

2 cups plain full-fat yogurt
1/2 tsp salt
2 tbsp olive oil, plus more for serving
2 tbsp dried red chili flakes
2 tbsp za'atar
2 ripe tomatoes, diced
1 small onion, finely diced
Pita bread, to serve

Before you cook

Stir the salt into the yogurt.
Line a bowl with a double layer of cheesecloth.

Steps

Pour the salted yogurt into the cheesecloth-lined bowl.
Gather the corners of the cloth and tie them into a bundle.
Hang the bundle over a bowl and let it drain in the refrigerator for 24 hours.
Unwrap the drained yogurt — it should now be firm like soft cream cheese.
Roll the firm yogurt into 8 small balls with your hands.
Spread the chili flakes and za'atar separately on two small plates.
Roll half the balls in the chili flakes until coated.
Roll the remaining balls in the za'atar until coated.
Arrange the coated balls on a serving plate.
Scatter the diced tomato and onion around the balls.
Drizzle everything with olive oil.
Serve with warm pita for scooping.

Cook this recipe with Sue Chef

Sue reads every step aloud, sets the timers, and answers questions while your hands are covered in flour. Leave your email and we’ll tell you the moment it opens.