Shanglesh
Discover the art of Middle Eastern cheese-making with Shanklish, a traditional and flavorful delicacy crafted from strained Greek yogurt. This easy-to-make recipe transforms creamy labneh into tangy, herb-coated cheese balls, rolled in a zesty blend of za’atar and optional Aleppo pepper for a tantalizing burst of flavor. Perfectly versatile, Shanklish can be served fresh or aged for a deeper, more complex taste. Pair it with a drizzle of olive oil, fresh vegetables, and warm bread for a crowd-pleasing appetizer or snack. Whether you’re exploring Lebanese cuisine or simply looking to elevate your cheese board, Shanklish is a true culinary gem!
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Recipe Information
Ingredients
- 1000 g Greek yogurt (full-fat or low-fat)
- 10 g Salt
- 20 g Za'atar (or dried thyme)
- 5 g Aleppo pepper (or crushed red chili flakes; optional)
- 15 ml Olive oil (for serving; optional)
- 200 g Fresh vegetables (e.g., tomato slices, onion, cucumber; optional, for serving)
Instructions
Place the Greek yogurt in a large bowl and stir in the salt until fully dissolved.
Line a fine mesh strainer with a clean cheesecloth or muslin. Pour the salted yogurt into the cloth.
Gather the corners of the cloth and tie them together, creating a pouch. Suspend the pouch over a bowl (using a wooden spoon or tying it to a faucet), allowing the whey to drain completely. Leave it to strain for 24-48 hours in a cool area or inside the refrigerator.
After the yogurt has drained and thickened into labneh (yogurt cheese), transfer it to a clean bowl.
Using clean hands, form the labneh into small balls (about the size of a golf ball). Place them on a dry plate or tray.
Generously roll each ball in za'atar and, optionally, Aleppo pepper to fully coat the exterior.
At this stage, you can serve the Shanklish balls fresh, or you can traditionally age them by leaving them in a cool, dark place for 1-2 weeks to develop their characteristic tang and firmer texture (optional).
Serve the Shanklish with a drizzle of olive oil, fresh vegetables, and bread for dipping or spreading.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4303 mg | 187% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 33.0 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1161 mg | 89% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 1713 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
