Shanklish Cheese with Za’atar

By Michael Rantissi and Kirsty Frawley

Shanklish Cheese with Za’atar
Be inspired by Middle Eastern flavours and try these mouthwatering Shanklish Cheese with Za'atar.

Makes 20 small balls

 

1kg Greek-style yoghurt

1 tbsp sweet paprika

1 small red chilli, chopped and crushed

100g za’atar spice mix

 

Put the yoghurt and 200ml of water in a saucepan and whisk to combine. Bring to a gentle simmer over medium-low heat, mixing once or twice until the mixture separates into curds and whey.

Line a colander with a large piece of muslin (cheesecloth) and pour in the yoghurt mixture. Drain over the sink until the mixture is firm, dry and cool. This will take about 2 hours.

Meanwhile, combine the remaining ingredients in a shallow bowl.

Transfer the firm yoghurt to a bowl. Season with salt and gently mix to combine. Using clean hands, shape the mixture into 20 even balls, then roll them in the za’atar mixture. Serve.

Note: Store the balls in an airtight container in the fridge for up to 3 weeks.

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