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Shanklish

The salad is made in the Lebanese mountain villages with a fermented goat cheese, but you can use a strong, crumbly goat cheese.

Recipe information

  • Yield

    serves 4

Ingredients

1/2 pound goat cheese
1 clove garlic, crushed or mashed (optional)
1 mild red or white onion, finely chopped
2 or 3 firm ripe tomatoes, diced
4–5 tablespoons extra-virgin olive oil

Preparation

  1. Crush the cheese with a fork, adding garlic if using. Stir in the onion and tomatoes, and sprinkle generously with olive oil.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladLebaneseMiddle EasternGoat CheeseCheeseDairySideDinnerNut FreeGluten FreeVegetarianEasyQuick5 Ingredients or FewerCookbooks
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