Recipe

Shanglesh Recipe

Print Recipe

Ingredients

3 garlic cloves, minced (or more) .
salt .
1/4 c za'atar spice mix (1/4 c ground sumac, dry, 2 tsps dry thyme leaves, 1 tsp cumin seed, 1/2 tsp paprika) .
4 lbs full-fat yogurt, without gelatin (important, not only for kashrut, but for solidifying the "cheese") .
1 1/2 pints olive oil .
3 dried red peppers, sliced (or 1/2 tsp. crushed red peppers) .
1 tsp ground black pepper

Directions

Step #1 Drain the yogurt overnight in a triple layer of cheesecloth.
Step #2 (I line a large strainer & hook the strainer across the sink.
Step #3 ).
Step #4 Every few hrs, Kind of "roll" the yogurt around in the cheese cloth.
Step #5 When the yogurt is firm & the consistency of a soft cream cheese, mix in the sliced red peppers, garlic, & season to taste with salt & pepper.
Step #6 Take a tbsp & roll the cheese mixture into balls.
Step #7 Place za'atar in a tray & roll the balls carefully to coat them.
Step #8 Place balls carefully into a bowl & cover with olive oil.
Step #9 Let "marinate" overnight.
Step #10 As long as the cheese balls are covered completely, there's no need for refrigeration.
Step #11 To serve, lift cheese balls carefully from the now-herbal oil (great for other uses!) & plate.
Step #12 Serve with pita petals (the pitas split, cut in wedges, & then toasted).
Enjoy the Shanglesh recipe

Viewing Shanglesh Receipe