Shanklish is a Middle Eastern cheese with a similar texture to feta. Made from yoghurt whey, the cheese is salted, shaped into balls and aged. Once matured, it is coated in dried thyme, and sometimes chilli. This quick-and-easy version makes a good substitute.
- 250 g feta (see Note)
- 1 tsp dried oregano
- ½ tsp chilli powder
- ½ tsp smoked paprika
- ½ red onion, chopped
- 2 tomatoes, chopped
- extra virgin olive oil and Lebanese bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 4 as part of a mezza spread
Finely crumble feta into a bowl. Scatter over oregano, chilli and paprika and gently stir to combine.
Place cheese on a serving dish and pile onion and then tomatoes on top. Drizzle over olive oil and serve with Lebanese bread.
• You will need to use a dry, crumbly feta for this recipe.
Photography Mark Roper
As seen in Feast magazine, November 2013, Issue 26.