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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

Dressing

  • 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.

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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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