Shanglesh

Recipe by Elmotoo
READY IN: 72hrs 30mins
YIELD: 20 balls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain the yogurt overnight in a triple layer of cheesecloth. (I line a large strainer and hook the strainer across the sink.).
  • Every few hours, Kind of "roll" the yogurt around in the cheese cloth.
  • When the yogurt is firm and the consistency of a soft cream cheese, mix in the chopped red peppers, garlic, and season to taste with salt and pepper.
  • Take a tablespoon and roll the cheese mixture into balls.
  • Place za'atar in a tray and roll the balls gently to coat them.
  • Place balls gently into a bowl and cover with olive oil. Let "marinate" overnight. As long as the cheese balls are covered completely, there's no need for refrigeration.
  • To serve, lift cheese balls gently from the now-herbal oil (great for other uses!) and plate. Serve with pita petals (the pitas split, cut in wedges, and then toasted).
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