SHANKLISH RECIPES
SHANKLISH SALAD RECIPE - FOOD.COM
Recipe from Andrew McConnell of Circa, The Prince, Melbourne. Shanklish is a Syrian or Lebanese cheese made from goat’s or cow’s milk, formed into orange-sized balls and coated with the tangy spice mixture za’atar. Both are available from Middle Eastern grocers. Alternatively, use Bulgarian feta sprinkled with za’atar.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve.
- To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with za’atar first before crumbling.).
- Scatter with reserved fennel fronds and drizzle with olive oil.
Nutrition Facts : Calories 117.6, FatContent 8.8, SaturatedFatContent 4.2, CholesterolContent 22.2, SodiumContent 312.7, CarbohydrateContent 6.2, FiberContent 2.1, SugarContent 1.2, ProteinContent 4.4
SHANKLISH SALAD RECIPE - FOOD.COM
Recipe from Andrew McConnell of Circa, The Prince, Melbourne. Shanklish is a Syrian or Lebanese cheese made from goat’s or cow’s milk, formed into orange-sized balls and coated with the tangy spice mixture za’atar. Both are available from Middle Eastern grocers. Alternatively, use Bulgarian feta sprinkled with za’atar.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve.
- To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with za’atar first before crumbling.).
- Scatter with reserved fennel fronds and drizzle with olive oil.
Nutrition Facts : Calories 117.6, FatContent 8.8, SaturatedFatContent 4.2, CholesterolContent 22.2, SodiumContent 312.7, CarbohydrateContent 6.2, FiberContent 2.1, SugarContent 1.2, ProteinContent 4.4
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