Shanklish
Aged, powerfully pungent cheese balls rolled in za'atar and dried thyme, crumbled over finely diced tomato, onion, and olive oil — one of the most assertive and ancient tastes in Lebanese cuisine.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 balls (approx 300g) shanklish cheese balls
- 3 medium, finely diced ripe tomatoes
- 1 small, finely diced white onion
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried za'atar leaves
- 2 tablespoons, chopped fresh flat-leaf parsley
- 8 for garnish black olives
Instructions
- Remove shanklish from refrigerator 30 minutes before serving — it should be at room temperature to fully express its flavor.
- Finely dice tomatoes and onion. If the onion is very sharp, soak the diced pieces in cold water for 10 minutes, then drain.
- Spread the diced tomato and onion on a wide shallow plate, overlapping slightly.
- Crumble the shanklish balls over the tomato and onion base, breaking them into irregular pieces ranging from fine crumbles to small chunks.
- Drizzle olive oil generously over everything.
- Scatter chopped parsley and dried za'atar leaves over the top.
- Arrange black olives around the edge. Serve immediately with warm pita bread — this dish does not sit well.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Shanklish?
Aged, powerfully pungent cheese balls rolled in za'atar and dried thyme, crumbled over finely diced tomato, onion, and olive oil — one of the most assertive and ancient tastes in Lebanese cuisine.
Where is Shanklish from?
Shanklish comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Shanklish vegetarian?
As written, Shanklish contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of dried za'atar leaves in Shanklish?
The dried za'atar leaves called for here is part of the traditional recipe and gives Shanklish its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Shanklish?
In a Lebanese appetizers spread, Shanklish is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Shanklish ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.