Traditionally, shanklish is a village cheese made at home; however, you can find it in the fridges of many Middle Eastern grocers. It is rich and creamy due to the straining of the yogurt and has a spicy and salty flavour that makes me hum when I eat it. For breakfast, it is prepared as a salad. The spice from the chilli and freshness of the vegetables make for a heavenly match with the pastries.
Ingredients 10
To Serve
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Method 3
Finely chop the and cut the into quarters, pick the off the stems and finely thinly slice the .
In a small bowl gently break up the allowing for some pieces to be chunkier than others and add the , and .
Season and drizzle with before finally garnishing with and . Serve cold with fresh Lebanese bread.
Sunday Kitchen's tips
You can find the recipe for homemade shanklish in the Breakfast session cookbook folder.
