Rooted in Lebanon’s tradition of dried cheese, shanklish is a meze of spiced cheese balls crumbled over charred tomatoes and onion. This version uses olive oil and plenty of Turkish red pepper flakes for a light, spicy dish.
Knead the strained lor cheese (Turkish whey cheese) thoroughly with Turkish red pepper flakes, thyme, grated garlic and salt. Moisten your hands with olive oil and shape into balls about 3 cm in diameter.
Arrange the cheese balls on a tray and leave in the refrigerator to firm up and hold their shape.
Sauté the tomatoes and onion rings in olive oil over high heat until the edges are lightly charred.
Spread the charred tomatoes and onion on a plate. Crumble the cheese balls over the top, drizzle with the remaining olive oil, garnish with fresh mint and serve.
Moisten your hands frequently with olive oil as you shape the cheese balls, or the cheese will crumble instead of holding together. Allergens: contains milk and dairy products.
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