Tuesday, October 6, 2015

Shanklish made from labneh recipe

Shanklish made from labneh
Shanklish made from labneh


500 gram labneh, dry or normal
1 small onion, finely chopped
2 tbsp walnut, finely chopped
1 tsp chili powder
2 tsp dry mint, rubbed
1/2 tsp black pepper, ground
1 tbsp dry oregano, rubbed
1 cup tomatoes, cut into small cubes, drained
Salt, as needed
Olive oil, to serve
Green mint, for garnish


Add 1 tsp of salt to labneh. Place it in cheesecloth or muslin. Place a weight on top. The easiest thing to use is a small plate with a can placed on top. It doesn't need to be that heavy. Leave it for 15 minutes (if lebaneh is soft, it needs 30 minutes).

Mix all ingredients with labneh except tomatoes to prevent it from crushing. After mixing the ingredients, add tomatoes.

Form shanklish into balls, coat them with the spice mixture (dry mint and oregano) on the outside. Keep in the fridge covered for an hour.

Serve with olive oil, green mint and Arabic bread.

Photo by fatafeat


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