Shanklish, from Lebanon's tradition of aged cheese, is a meze of spiced cheese crumbled over charred tomato and onion. This version, finished with olive oil and plenty of chilli flakes, is both light and firmly on the spicy side.
Work the strained curd cheese with the chilli flakes, thyme, grated garlic and salt until well combined. Moistening your hands with olive oil, shape into walnut-sized balls.
Arrange the cheese balls on a tray and let them rest in the fridge so they firm up and hold their shape.
Sauté the tomatoes and onion rings in olive oil over high heat until the edges lightly char.
Spread the charred tomato and onion on a plate, crumble the cheese balls over the top, drizzle with the remaining olive oil and garnish with fresh mint before serving.
Keep moistening your hands with olive oil while shaping the cheese balls, or the cheese will crumble and refuse to hold together. Allergens: contains milk and dairy.
Swapping the chilli flakes for Aleppo pepper gives a more rounded, fruity heat; a few extra drops of pomegranate molasses on top rounds out the flavour nicely.
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