
Salads
Homemade Lebanese Shanklish
Homemade Lebanese shanklish – cheese balls seasoned with za'atar and Middle Eastern spices
⏱ 50 min🍽 4 servings 🌍 Middle Eastern👩🍳 Afoona
👨🍳 Method
- 1
Line a strainer with a double layer of cheesecloth set over a bowl, pour in the yogurt and tie up the ends of the cloth.
ColanderCheeseclothBowl
- 2
Refrigerate 24 hours, until the labneh is dried.
Refrigerator💡The longer the yogurt strains, the thicker the labneh: a day for a spread, and another day or two for balls.
- 3
Roll the labneh into balls the size of a small fist.
- 4
Mix the za'atar, paprika, cumin, black pepper and salt on a plate.
Plate
- 5
Roll each ball in the mixture until well coated.
- 6
Arrange the balls on a serving plate, sprinkle the cilantro on top and drizzle with the olive oil.
Plate
- 7
Serve with fresh tomatoes and pita bread.
310calories
8 gprotein
7 gcarbs
28 gfat
● protein 11%● carbs 9%● fat 80%
Per serving (147 g), of 4 servings
And 2 more. All of them on the generics map: /lab/en/map/