To make Shanklish Cheese, place Greek-style yoghurt and water in a saucepan and whisk to combine. Bring to a gentle simmer and cook until the mixture separates into curds and whey. Drain, using cheesecloth until the cheese mixture is firm, dry and cool. Season and gently shape the Shanklish Cheese into even balls, then roll them in the za’atar mixture.
Shanklish Cheese with Za’atar Recipe
Makes 20 small balls
Ingredients:
1kg Greek-style yoghurt
1 tbsp sweet paprika
1 small red chilli, chopped and crushed
100g za’atar spice mix
Method:
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.
Smart Tip:
Store the balls in an airtight container in the fridge for up to 3 weeks.
