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.
- 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
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 4-6 as a side.
- Crumble the shanklish into a bowl. Add all the remaining ingredients, toss to coat and serve.
• 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.