If you have no idea what am talking about here is a short description from Wikipedia:
Shanklish, also known as shinklish, shankleesh, sorke, or sürke, is a type of cow’s milk or sheep milk cheese in Levantine cuisine. It is typically formed into balls of approximately 6 cm diameter, which are often covered in za’atar and Aleppo pepper, and then aged and dried.
- 2 balls of shanklish (mine was slightly peppery as it had aleppo pepper added).
- 1 Red onion
- 1 Tomato
- Toasted walnuts
- Olive oil
- Lemon and salt
Served with Arak and freshly baked Arabic bread, the aged shanklish balls are a little bit spicy, tangy, and creamy.
- what I did is I cut the veggies, seasoned them with lemon, salt and olive oil.
- arrange them on a big platter and scatter the Shanklish cheese and top with the toasted walnuts.
An easy to die for appetizer, salad or lunch 🙂 super healthy, delicious it got some heat, crunch, creaminess, and freshness all at the same time.