Shanklish
Jordanian / Levantine aged cheese balls: strained yogurt-and-cheese curds rolled into balls, dried, rolled in za'atar and dried herbs, then aged. Eaten crumbled into a chopped tomato-onion-olive oil salad on a small mezze plate. Tangy, salty, herbal. A Druze and Levantine signature.
Overview
Authentic shanklish is aged 3-6 weeks. A practical home version uses pre-made shanklish balls (sold at Middle Eastern shops) or a substitute made from labneh, feta, za'atar and dried mint. For the plate: crumble shanklish onto a wide shallow dish; top with diced tomato, finely chopped red onion, olive oil, a sprinkle of za'atar. Eaten with pita.
Ingredients
Shanklish (store-bought) or substitute
- 4 shanklish balls (about 200 g)
- OR substitute: 200 g feta cheese, 100 g labneh, 2 tablespoons za'atar, 1 teaspoon dried mint, 1 teaspoon ground cumin, ¼ teaspoon dried chilli flakes (mixed and shaped into balls, rolled in za'atar, refrigerated overnight)
Plate
- 2 ripe tomatoes (small dice)
- 1 red onion (small, very finely chopped)
- 3 tablespoons olive oil (extra-virgin)
- 1 tablespoon za'atar
- 1 teaspoon sumac
- 1 tablespoon fresh mint (chopped)
- 1 tablespoon fresh parsley (chopped)
To serve
- Warm pita
Method
Stage 1 - Shanklish balls
- If using store-bought, place balls on a board ready to crumble.
- If making the substitute: combine feta, labneh, za'atar, mint, cumin, chilli in a bowl. Shape into 4-5 cm balls; roll in extra za'atar; refrigerate overnight to firm up.
Stage 2 - Tomato-onion salad
- Combine diced tomato, chopped onion, olive oil, mint and parsley.
- Season with a pinch of salt.
Stage 3 - Plate
- Crumble shanklish balls onto a wide shallow plate.
- Spoon the tomato-onion salad over (or alongside).
- Drizzle more olive oil.
- Sprinkle za'atar and sumac.
Stage 4 - Serve
- Eat with warm pita; scoop the cheese-and-tomato mix.
Notes
- Real vs substitute: The aged Druze shanklish has a sharp, almost-blue-cheese funk that the labneh-feta substitute can't match. Find a Lebanese / Syrian / Druze shop for the real thing if you can.
- Za'atar quality: A proper Levantine za'atar (thyme, sumac, sesame, salt) is essential. Don't substitute generic Italian herbs.
- Eat at room temp: Cold shanklish is closed; let it sit out 20 minutes before serving.
Storage
- Refrigerate shanklish balls 2 weeks in olive oil.
- The dressed plate is best fresh.
More like this
Linguine with Cherry Tomatoes, Pancetta, and White Wine
This Roman classic showcases the magic of combining quality ingredients in the right proportions. Crispy pancetta, yielding its fat to the pan, mingles with soft onions and fierce chilli. A splash of white wine adds acidity and complexity. The result is a robust, warming sauce that transforms simple pasta into something memorable. Pecorino Romano provides a sharp finish.
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion, finely chopped tomato, small-diced boiled potato and chopped fresh coriander. The dressing: lemon juice, chaat masala (a salty-sour spice mix sold at Pakistani shops), roasted ground cumin, Kashmiri chilli powder and a pinch of salt. Hot chilli sauce and tamarind chutney drizzle on; the chaat tosses; crushed papri tops; eat immediately.
Ensaladang Talong (Grilled Eggplant Salad)
Long Asian aubergines char directly over a gas flame or hot grill until blackened all over and totally soft inside (poke through to test, no resistance). Cool for 10 minutes; peel away the charred skin (it slips off if cooked enough). Tear the flesh into 5 cm strips. Dress with diced tomato, thin-sliced red onion, fish sauce, white-cane vinegar and calamansi juice. Rest for 5 minutes to let the eggplant absorb the dressing. Serve room temperature.
Huevos Rancheros
Huevos rancheros is a classic Mexican breakfast dish featuring eggs poached in a rich, spiced tomato sauce with peppers and chillies. This rustic, flavourful dish is traditionally served with warm tortillas for scooping, allowing diners to customize their own wraps. The combination of runny egg yolks with the thick, delicious tomato stew creates a truly memorable dish.