Shanklish

Empty the yogurt into a large pot and add a tablespoon of salt and 2 cups of water, stir, and place over a very low heat, low enough that you could dip your finger in and it would be hot but not burn.

Allow the yogurt to simmer and eventually the curd and whey will separate. This should take approx 1-2 hours, be sure not to stir it during this time.

Turn off the heat. Allow it to cool and then tip the contents of the pot into a colander lined with plenty of chux, or straight into a clean pillowcase, secure it closed and place into a colander over a bowl overnight in the fridge to continue to drain the excess water.

Lay 3-4 tea towels on a tray and empty the cheese onto the towels and spread out evenly to dry further, uncover and allow to dry for 2-3 days, putting it back into the fridge overnight.

You may need to change the tea towels a few times as they will be soaked with water.

Once the shanklish is soft and dry remove from the tray and place in a large mixing bowl. Add a tablespoon of salt and the chilli powder and combine with your hands.

Collect a handful of cheese and compress with your hands to make a ball shape, making sure it is tight and compact and sturdy.

Place the balls on a tray with 2-3 tea towels to strain further and put in the fridge or on the counter for 2 days.

Place some EVOO in a bowl and some zaatar in a separate bowl and dip each ball in the oil to coat then roll it around in the dried zaatar.

You can keep them stored in the fridge for upto 3 months or in the freezer for up to a year.