Salatat Shanklish
سلطة شنكليش·(sa-la-tat shan-kleesh)
The Sobhiyeh: Morning Rituals & The Forn
If there is one dish that instantly transports a Lebanese expat back to a lazy morning in the old country, it is Salatat Shanklish. The cheese itself is the Middle East’s answer to blue—a pungent, deeply savory, aged yogurt sphere rolled in za'atar or Aleppo pepper. It is undeniably intense on its own, but when crumbled by hand and tossed with sweet, sun-ripened tomatoes, sharp onions, and a heavy glug of good olive oil, a quiet magic happens. The acidic juices rehydrate the cheese into a self-dressing masterpiece that practically demands to be scooped up with warm pita. It requires no cooking, just honest knife work—and whatever you do, step away from the food processor.
Ingredients
- shanklish7 oz
- ripe tomatoes2 med
- white onion1/2 med
- extra virgin olive oil1/3 cup
- fresh parsley1 tbsp
Method
- 01
Dice the vegetables by hand.
Armed with a sharp knife, finely dice the tomatoes and the onion. Do not use a food processor, which will pulverize the cell walls and turn the vegetables into a watery mush that makes the dry cheese soggy.
- 02
Crumble the cheese.
Place the diced tomatoes and onions into a wide, shallow serving bowl. Using your fingers, aggressively crumble the shanklish over the vegetables, aiming for a mix of fine, powdery cheese and small, pea-sized chunks.
- 03
Toss and dress.
Gently toss the cheese, tomatoes, and onions together until evenly distributed, then pour the extra virgin olive oil generously over the top and stir once more. Do not add salt; the historically preserved cheese provides all the seasoning the dish will ever need.
- 04
Rest and serve.
Let the salad sit at room temperature for 10 to 15 minutes to allow the acidic tomato juices and olive oil to seep into the cheese. Scatter the parsley over the top and serve immediately with warm Arabic bread.
Notes
The Feta Hack.
If you cannot find shanklish at a Middle Eastern market, substitute 7 ounces of firm, dry Greek or Bulgarian feta. Crumble it finely and toss vigorously with 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/2 teaspoon red chili flakes or Aleppo pepper to replicate the herbal, fermented punch of the original.
From Cook Lebanese in America.