Shanklish - Kristine Kidd

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Shanklish

Kristine Kidd

Puchase za’atar or make your own by mixing 1 tablespoon toasted sesame seeds, 1 teaspoon sumac, 1 tablespoon chopped fresh thyme, and a pinch of salt.

Servings 2 cups

Ingredients

2 cups labneh, homemade or store-bought (I substituted Greek yogurt)
1 tablespoon za’atar
Leaves from 6 thyme sprigs, chopped or crushed
½ to 1 teaspoon Aleppo pepper or red pepper flakes
½ to 1 teaspoon kosher salt

Instructions

In a bowl, combine the labneh, za’atar, thyme, ½ teaspoon Aleppo pepper, and ½ teaspoon salt and stir to mix. Let stand for at least 30 minutes before serving. Taste and adjust with more Aleppo pepper and salt if needed. The shanklish will keep refrigerated for up to 3 days.