Growing up, I always avoided shanklish. My parents didn't care for it, and I was put off by the smell. The type I commonly saw then was made with fermented goats milk, so you can imagine why! During a recent business trip to Dubai, I saw versions of shanklish pop up on many menus, and figured it was high time to try it again. It was delicious! All these years, I'd been missing out. When I got back home, I immediately tried to recreate it at home with creamy lebany. I hope I can encourage you to give it a try too. This is my non-traditional take, as I like the cheese balls intact for the visual interest.
The Shanklish salad at Em Sherif Cafe Dubai
Shanklish Salad
1 lb Lebany
2 tbsp Aleppo pepper
2 tbsp zaatar
2 tbsp dried mint
1 pt grape tomatoes, cut in 1/2
1 bunch scallions sliced white and green
2 tbsp fresh mint coarse chopped
2 tbsp fresh parsley, coarse chopped
1/4 cup extra virgin olive oil
1 clove garlic, minced
Juice of one lemon
Salt and black pepper to taste
2 heart romaine shredded for base
Drain the lebany on paper towels for 12 hours or until thick enough to roll into balls. The thickened lebany should make about 24 mini balls and then dry uncovered in the fridge overnight. Roll 6 balls in each of the seasoning and continue to dry out while making salad. Mix tomato, scallions, mint and parsley in a bowl. Mix olive oil with garlic and lemon in a bowl. Add salt and pepper to taste. Toss with salad, saving a few tablespoons to drizzle on top.
Place shredded lettuce on the bottom of a flat bowl. Put tomato salad on top. Artfully arrange Shanklish balls on top. Drizzle with remaining dressing. Serve with pita bread. Enjoy!
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