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Overview

Lebanese Shanklish

Chanklish, Shankleesh, Shanklish Salad

This lebanese shanklish recipe is the Levant's aged-cheese salad: a ball of shanklish, the sharp, herb-coated cheese of Lebanon, crumbled over chopped tomato, red onion and parsley, then dressed with olive oil and lemon. No cooking at all. One serving is about 150 g.

Shanklish is one of the oldest cheeses of the Levant, made from strained yoghurt or curd that is salted, shaped into balls, coated in dried herbs such as za'atar and thyme, and left to age until it turns firm, crumbly and powerfully sharp. In Lebanon it is served as a mezze: the ball is crumbled over chopped tomato, onion and parsley, then dressed with good olive oil. The cheese is strong, so a little of it seasons a whole plate of fresh vegetables.

Pairs well with: Warm pita bread and mint tea.

Provenance

Lebanon flag Lebanon

Levantine Aged Cheese

Middle Eastern

Time Dedication

15m

15m prep • 0m cook

Batch Yield

4 Servings

193 kcal per serving

1 serving ≈ 150 g

Technical Skill

Easy

Easy (No-Cook Assembly)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Quick Prep (<30m) Occasions: Mezze spreads, breakfast tables, drinks with friends, Ramadan tables Cost: Low — about $2 per serving at home
Tags: Cheese Savory Vegetarian Gluten-free
A plate of Lebanese shanklish salad — crumbled aged cheese with chopped tomato, red onion and olive oil, with a whole shanklish ball beside the plate.

Levantine Aged Cheese

Photo: El Mono Español, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2 per serving at home (USD)

Aged shanklish cheese crumbled over tomato, onion and parsley, dressed with olive oil and lemon; no cooking, served at room temperature.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 15m
P

Prep Stage: Crumble the Cheese, Chop the Salad

15 Mins • No Cooking

Crumble the shanklish into small pieces. Dice the tomatoes and red onion, chop the parsley, and measure the olive oil, lemon juice and za'atar. Keep the cheese and the vegetables in separate bowls until you assemble the salad.

Maestro Tip: Crumble the cheese by hand — a knife makes it dusty, while fingers give the craggy pieces that catch the oil.

  1. 1

    Crumble the shanklish

    3 Mins No heat — room temperature, ~20°C (68°F)

    Break the shanklish ball into small, craggy pieces with your fingers or a fork, and put them in a bowl. The pieces should be pea-sized or a little larger — not dust, not lumps.

    If the ball is very hard, let it sit at room temperature for 10 minutes first; it crumbles much more easily.

    Done when: Small, uneven crumbles that hold their shape.

  2. 2

    Chop the vegetables

    5 Mins No heat — room temperature, ~20°C (68°F)

    Dice the tomatoes and red onion into small pieces and chop the parsley. Put them in a wide bowl and toss them together so the colours mix.

    Dice the tomato small — big chunks drown the cheese, while a fine dice lets every spoonful carry both.

    Done when: An even mix of red tomato, purple onion and green parsley.

  3. 3

    Dress the salad

    2 Mins No heat — room temperature, ~20°C (68°F)

    Drizzle the olive oil and lemon juice over the vegetables and toss gently. Do not add salt yet — the shanklish is already very salty.

    Dress the vegetables before adding the cheese, so the oil coats the tomato and onion first.

    Done when: Vegetables glossy with oil, lightly seasoned with lemon.

  4. 4

    Assemble and rest

    5 Mins No heat — room temperature, ~20°C (68°F)

    Scatter the crumbled shanklish over the dressed vegetables, sprinkle with za'atar, and rest for 5 minutes so the cheese softens slightly in the oil. Taste and add lemon, never salt, if it needs lifting.

    Serve the cheese on top, not mixed through — it keeps its texture and looks better on the plate.

    Done when: Cheese softened at the edges, salad bright and glossy.

Finishing Touches & Plating

Spoon the salad onto a plate, scatter a little extra za'atar over the top and serve at room temperature with warm pita bread for scooping. Eat it the same day — the tomato softens if it sits.

Nutritional Physiology & Benefits

Nutrition

Energy

193

kcal / serving

Protein

7g

Complete AA

Carbs

8g

Complex

Fats

16g

Healthy

Per serving (4 servings · 1 serving ≈ 150 g)
Energy193 kcal
Protein7 g
Carbohydrates8 g
Fat16 g
Fibre1.9 g
Sugar3.0 g
Sodium427 mg
Per 100g
Energy129 kcal
Protein4.3 g
Carbohydrates5.1 g
Fat10.5 g
Fibre1.3 g
Sugar2 g
Sodium285 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: The cheese supplies calcium, phosphorus and protein; tomatoes add vitamin C and lycopene; parsley adds vitamin K and vitamin C.

Protein & Calcium from Aged Cheese

Shanklish is a concentrated cheese, so a small amount supplies protein and calcium — about 6.5 g of protein per serving here.

Fresh Vegetables & Olive Oil

Tomato, onion and parsley bring vitamin C, fibre and freshness, while olive oil supplies monounsaturated fats.

Low in Carbohydrate

At about 7.6 g of carbohydrate per serving, this salad fits easily into a low-carbohydrate plate.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Warm Pita Bread

Soft pita is the classic partner — it scoops up the crumbled cheese and the oil pooled at the bottom of the plate.

Vegetables

Cucumber & Mint

Cool cucumber and mint calm the sharp, salty cheese and add crunch to a soft salad.

Drinks

Mint Tea

Hot mint tea is the Levantine table drink, and its sweetness balances the salt and sharpness of the cheese.

Full Menus

Shanklish + Hummus + Olives

Shanklish, hummus and olives make a complete mezze — sharp cheese, creamy chickpeas and briny olives, all scooped with the same bread.

Complete menu

Lebanese shanklish with warm pita, olives and mint tea is a classic Levantine mezze — the sharp cheese, fresh vegetables and bread balance each other.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Adding Salt Before Tasting

Shanklish is aged in salt, so the salad is already salty — adding salt before tasting can make it inedible. Taste first. This is general food information, not medical advice.

Leaving the Dressed Salad Out

Dressed tomato salad with cheese should not sit at room temperature for hours; serve within 2 hours and refrigerate leftovers. This is general food information, not medical advice.

Using Unripe Tomatoes

Pale, hard tomatoes stay sour and watery and cannot carry the strong cheese — wait for ripe, sweet tomatoes or use good cherry tomatoes instead. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA sharp, salty cheese salad at about 193 kcal per serving — a little cheese seasons a whole plate.
  • ChildrenThe cheese is very strong and salty; offer a small spoonful with plenty of tomato and bread, not a full portion.
  • ElderlySoft and easy to eat, but very salty — a small portion is the sensible choice.
  • Pregnant womenMade fresh from aged cheese, it is fine in small portions; eat the dressed salad the same day and keep the cheese refrigerated.
  • Breastfeeding womenA small portion is fine; the salt is the only thing to watch.
  • AthletesSome protein and energy from the cheese and oil, but not a full meal — pair with bread and a protein main.
  • Weight gainThe oil and cheese add about 193 kcal with little volume — an easy way to raise the energy of a mezze plate.
  • Weight lossMeasure one serving (about 150 g) rather than eating from the bowl; the oil and cheese are calorie-dense.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesModerate in carbohydrate at about 7.6 g per serving; the salt is the bigger concern. Ask your clinician about portions.
  • High blood pressureHigh in sodium at about 427 mg per serving from the aged cheese — keep the portion small. Ask your clinician about portions.
  • Kidney diseaseThe cheese is concentrated in salt and phosphorus, so a small portion only. Ask your clinician about portions.
  • GoutAged cheese and vegetables are low in purines; the dish itself is not a gout concern in normal portions. Ask your clinician about portions.
  • Stomach issuesRaw onion and the acidity of tomato and lemon can irritate a sensitive stomach — use less onion if it bothers you. Ask your clinician about portions.
  • Cardiovascular diseaseThe fat is mostly monounsaturated olive oil plus cheese fat, but the sodium is high — measure your portion. Ask your clinician about portions.
  • Fatty liverEnergy-dense from the oil and cheese; a small serving is plenty, paired with vegetables and bread. Ask your clinician about portions.
  • Food allergiesContains milk (shanklish cheese) — the main allergen in this dish. It is free of gluten, egg, nuts and seafood.
  • Special therapeutic dietsVegetarian and gluten-free as written, but not dairy-free. Ask your clinician about portions.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Keep the dressed salad in a sealed container; store whole shanklish balls separately, covered in olive oil.
In the fridge
The dressed salad keeps 1 day in the fridge at 4°C (40°F) or below; whole shanklish balls keep 2–3 weeks refrigerated in olive oil.
In the freezer
Do not freeze — the cheese turns crumbly and grainy, and the tomato goes soft.
How to reheat
Do not heat — serve at room temperature; let refrigerated cheese warm up for 15 minutes.
Freezing recommended
No — freezing ruins the texture of both the cheese and the tomato.
Signs it has spoiled
Sour or ammonia smell from the cheese, slimy tomato, or mould on the surface.

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