Shanklish: Yogurt Cheese Balls

Ingredients

• 1 kg plain Greek yogurt (Preferably whole-milk and unsweetened)
• 1 tsp salt (Proportion indicated by the author: 1 teaspoon per kilogram of Greek yogurt)

Steps

1. 1

   Place a colander over a deep bowl and line it with cheesecloth or a perfectly clean, fine-weave cloth. Pour the Greek yogurt into the center and let it drain in the refrigerator for 12 to 24 hours, until it has lost a substantial amount of liquid and has a very thick consistency, similar to firm cream cheese.

2. 2

   Transfer the thickened yogurt to a bowl. Add the salt and mix it in thoroughly until evenly distributed.

3. 3

   Divide the mixture into portions and form compact balls with slightly damp hands. If the mixture is too soft, refrigerate it a little longer before shaping the balls.

4. 4

   Place the balls on a rack or a tray lined with paper towels and refrigerate them for several more hours, ideally until they are firm and can be handled without losing their shape. Turn the balls over once during this time so they dry evenly.

5. 5

   Serve the balls chilled as an appetizer. You can serve them on their own or accompany them with bread, crackers, olives, and fresh vegetables.

Notes

The published recipe only specifies Greek yogurt and a proportion of 1 teaspoon of salt per kilogram of yogurt. The straining, shaping, and drying steps are described as an inferred traditional procedure for achieving a cheese-like consistency in ball form. Keep the product refrigerated and consume it within a few days.

Nutrition per serving

• appetizer
• snack
• vegetarian
• gluten-free
• no-cook
• Christmas
• Lebanese cuisine
• high-protein