Dried labneh or yogurt stone appears in many Middle Eastern cuisines – from the Bedouin jameed to the Persian khashk. Shanklish is the Syrian-Lebanese version and is a wonderful addition to roasted vegetables, salads, pastas, raw fish and any other dish that would be complimented by a fresh acidity.
During Sukkot, I was a guest with two other members of the Nomad Kitchen at the “Tish” festival for Jewish food, at the Museum of the History of Polish Jews, for a panel on the topic of wandering. In the meal we cooked after the panel, I served roasted, smoked kohlrabi sprinkled with shanklish – both for the wonderful sour taste, and also because, in my opinion, it is an ingredient which symbolizes wandering.
Ingredients for Shanklish- dried labneh
- 1.1 lbs (500 grams) Labneh homemade or store bought
- 1 lemon zested
- 2 teaspoons vegetable oil
- 2 teaspoons Sumac
1. Heat an oven to 175F (80C) degrees and line an baking sheet with parchment paper.
2. Mix all the shanklish ingredients to a uniform mixture, pour onto the baking sheet and spread in an even layer with the help of a rubber spatula.
3. Dry the shanklish in the oven for 40-60 minutes; every 5 minutes, mix the shanklish with a ladle and flatten back onto the sheet. The shanklish is ready when its the texture of dry crumbs and can be kept for about two months in the refrigerator.