Shanglesh Recipes

Steps:

• Drain the yogurt overnight in a triple layer of cheesecloth. (I line a large strainer and hook the strainer across the sink.).
• Every few hours, Kind of "roll" the yogurt around in the cheese cloth.
• When the yogurt is firm and the consistency of a soft cream cheese, mix in the chopped red peppers, garlic, and season to taste with salt and pepper.
• Take a tablespoon and roll the cheese mixture into balls.
• Place za'atar in a tray and roll the balls gently to coat them.
• Place balls gently into a bowl and cover with olive oil. Let "marinate" overnight. As long as the cheese balls are covered completely, there's no need for refrigeration.
• To serve, lift cheese balls gently from the now-herbal oil (great for other uses!) and plate. Serve with pita petals (the pitas split, cut in wedges, and then toasted).

Steps:

• Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve.
• To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with za'atar first before crumbling.).
• Scatter with reserved fennel fronds and drizzle with olive oil.

Steps:

• Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper.
• Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly.
• Add milk, salt, and pepper.
• Stir constantly until thick and bubbly.
• Add meat and stir.
• Serve over whole wheat toast. Great over biscuits as well.
• Note: For an evening meal substitute chipped beef.