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Traditionally, shanklish is a village cheese made at home; however, you can find it in the fridges of many Middle Eastern grocers. It is rich and creamy due to the straining of the yogurt and has a spicy and salty flavour that makes me hum when I eat it. For breakfast, it is prepared as a salad. The spice from the chilli and freshness of the vegetables make for a heavenly match with the pastries.
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Step 1
Finely chop the spanish onion and cut the cherry tomatoes into quarters, pick the oregano leaves off the stems and finely thinly slice the red chilli.
Step 2
In a small bowl gently break up the shanklish allowing for some pieces to be chunkier than others and add the tomatoes, oregano and onion.
Step 3
Season and drizzle with extra virgin olive oil before finally garnishing with Aleppo chilli and lemon zest. Serve cold with fresh Lebanese bread.
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