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Spiced shankleesh & bulgar salad with roast tomatoes

November 19, 2009

Shankleesh is a Lebanese cheese – it’s like a hard ball of labneh that’s been seasoned with oregano, paprika and other herbs and spices. I guess a good marinated feta might come close. I think this salad would be great with torn roast chicken. Either way, it’s a fantastic summer salad.

You’ll need:

  • One ball of spiced shankleesh (I buy the hot one – these are  around 100g)
  • a few big handfuls of rocket
  • sliced red onion (thinly sliced)
  • 1 cup of bulgar wheat
  • 1 cup of couscous
  • 6 tomatoes (very ripe)
  • clove of garlic
  • big handful of herbs (I used parsley, basil and a lot of mint)
  • salt and pepper


  • half a preserved lemon (rinsed and finely chopped)
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tsp harissa
  • 1 tbsp balsamic vinegar
  • 2 tsp sugar

To cook

Soak the bulgar and couscous in boiling water (one part bulgar to two parts water, couscous is 1:1).

Halve the tomatoes and sprinkle with salt and pepper, olive oil and a crushed clove of garlic. Put in the over on a low heat for 20-30 minutes until lightly roasted.

Mix the dressing ingredients together in a bowl.

In a large bowl add the herbs, torn shankleesh, couscous and bulgar, tomatoes, rocket and onion. Mix together then add the dressing. Mix the dressing through and adjust any seasoning.

One Comment leave one →
  1. Thea permalink
    December 2, 2009 4:34 am

    I’ve made something like this before, with a recipe from my favourite gastro-porn cookbook “Crazy Water Pickled Lemons” – it’s a gutsy salad, and so nourishing as a meal by itself.
    Once, my brother made it in a rush (no time to make labneh) so we mised greek yogurt with goat cheese – worked a charm.

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