afoona
Homemade Lebanese Shanklish
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. 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. 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. 3
    Roll the labneh into balls the size of a small fist.
  4. 4
    Mix the za'atar, paprika, cumin, black pepper and salt on a plate.
    Plate
  5. 5
    Roll each ball in the mixture until well coated.
  6. 6
    Arrange the balls on a serving plate, sprinkle the cilantro on top and drizzle with the olive oil.
    Plate
  7. 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

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⚖ About the ingredients

🔧 Tools needed (4)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Plate · Also works: Serving platter (None)

🧻 Consumables: Cheesecloth

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