Syrian-born chef Mohammed Antabli makes a modern version of this age-old sun-dried cheese of the Levant, using a mixture of yogurt and feta, then rolls the little balls in spices, and serves them at Al Waha, considered one of London’s top Middle Eastern restaurants. I used his recipe, but varied the spices slightly, following his brilliant way of ‘aging’ these wonderful cheese balls.
Crumble them over salads, like the one with beets and arugula, or slice the log-shaped cheese and serve it on its own as an appetizer, drizzled with good, fruity olive oil.
You can also preserve shanklish in jars, submerged in olive oil, in the refrigerator; it will keep for up to 4 months or more.
Adapted from my Mediterranean Vegetarian Feasts
Detail from a photo by Penny De Los Santos
Sun-drying laban—a fresh cheese made by straining yogurt—was one means, before the invention of cold storage, to preserve perishable dairy products. The cheese was shaped into balls and then rolled in an aromatic mix of seasonings—za’atar, red pepper flakes, or a mixture of local herbs and spices—and then dried completely until rock-hard, finally ready for extended storage in clay jars.
These fermented, extremely pungent shanklish balls are a multipurpose spice in their own right. Ground with a mortar and pestle, they can be used to provide different dimensions of flavor to salads and vegetable dishes.
For about 32 golf-ball-size pieces, or 2 logs (more…)