Shanklish
Tangy, herb-coated cheese balls made from labneh with za'atar, sumac, and chili. Serve with flatbread or crackers for a vibrant Lebanese appetizer or snack.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 12g
Ingredients
- 2 cups labneh (strained yogurt)
- ¼ cup fresh mint, finely chopped
- ¼ cup fresh parsley, finely chopped
- 3 tablespoons za'atar spice blend
- 1 tablespoon sumac
- ½ teaspoon Aleppo pepper or chili flakes
Instructions
- 1
Combine za'atar, sumac, and Aleppo pepper in a small shallow bowl, stirring once to blend evenly. This is your coating mixture.
- 2
Chop the mint and parsley separately until each is finely minced—pieces should be about the size of a lentil. Set aside in two small bowls.
- 3
Scoop the labneh onto a cutting board or clean work surface, then roll it into 12 balls roughly the size of walnuts, using your palms. Work gently so they hold together.
- 4
Roll each ball first in the mint until the surface is covered with green specks, then roll it in the parsley until fully coated. Place on a serving plate.
- 5
Sprinkle or roll each herb-coated ball in the za'atar-sumac mixture until it clings to the surface. Return to the serving plate.
- 6
Drizzle a small amount of olive oil over the top of all the balls and around them on the plate to add richness and shine.
Tools you’ll need
- small shallow bowl
- cutting board
- chef's knife
- two small bowls
- serving plate
- measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
