Lebanese
Shanklish
Aged Lebanese shanklish is crumbled with ripe tomato, onion, fresh herbs, and olive oil for a sharp, savory mezze. It is traditionally eaten with warm Arabic bread and shared from a small plate.
Ingredients
- Aged shanklish ball, preferably coated in za'atar or chili1 small ball, about 100g
- Ripe tomato, finely diced1 medium
- White or red onion, finely chopped1/2 small
- Fresh flat-leaf parsley, finely chopped2 tbsp
- Fresh mint leaves, finely chopped1 tbsp
- Extra-virgin olive oil3 tbsp
- Aleppo pepper or Lebanese red pepper flakes1/4 tsp
- Warm Arabic bread, for serving2 small loaves
Method
- If the shanklish has a very dark aged rind or heavy mold, gently scrape off the outer layer while keeping some of the thyme or chili coating.
- Taste a small piece; if it is extremely salty, rinse it quickly under cold water and pat it completely dry.
- Crumble the shanklish into a shallow serving bowl with your fingers or a fork, keeping some small uneven pieces for texture.
- Add the diced tomato, chopped onion, parsley, mint, and Aleppo pepper.
- Drizzle in the olive oil and gently toss until the cheese is lightly coated and the vegetables are evenly mixed through.
- Let the shanklish sit for 5 minutes so the onion softens slightly and the olive oil carries the flavor.
- Serve at room temperature with warm Arabic bread.
Common questions
Can I substitute the shanklish if I can’t find it, and what should I use instead?
Use a very tangy, firm cheese if shanklish is unavailable, such as labneh balls, feta, or a dry goat cheese. You won’t get the same aged, earthy flavor, so add extra za’atar, chili, or a little more salt to compensate.
How far ahead can I mix the salad before serving?
Mix it about 5 to 15 minutes before serving. That gives the onion time to soften slightly and the flavors to blend, but any longer and the tomato will release too much juice and make the mixture watery.
What are the most common mistakes when making shanklish salad?
The biggest mistakes are using too much olive oil, overmixing into a paste, and not tasting the cheese first. Shanklish can be very salty, so adjust carefully. Also, serve it at room temperature, not cold from the fridge.
How should I store leftovers, and how long will they keep?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The tomato will soften and the herbs will lose freshness, so it’s best eaten the same day. Bring it back to room temperature before serving.
What’s the best way to serve shanklish for a meal or appetizer?
Serve it in a shallow bowl with warm Arabic bread for scooping. It works well as part of a mezze spread with cucumbers, olives, and hummus. A drizzle of olive oil and a pinch of Aleppo pepper right before serving helps.