A typical Levantine cheese, shanklish is shaped into balls then rolled in spices and pepper, usually za'atar. Here is it crumbed and served with tomato, onion and oregano.

Serves
4-6

Preparation

10min

Skill level

Easy
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Ingredients

  • 250 g shanklish (see Note)
  • 1 small red onion, finely diced    
  • 2 tomatoes, finely diced
  • 80 ml (⅓ cup) extra-virgin olive oil        
  • ½ bunch oregano, leaves picked

Cook's notes

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.

Instructions

Serves 4-6 as a side.

  1. Crumble the shanklish into a bowl. Add all the remaining ingredients, toss to coat and serve.

 

Note

Shanklish is a Middle Eastern cheese. You can make your own (recipe here), or buy it from supermarkets or Middle Eastern delis.

 

Join Shane Delia and friends for A Middle East Feast on SBS Food and SBS On Demand.