Shanklish Dip (Crumbled Aged Cheese with Tomato/Onion)

Shanklish cheese: A tangy and slightly spicy aged cheese popular in Middle Eastern cuisine.

Tomato: Adds freshness and juiciness to the dip.

Onion: Provides a sharp, savory flavor that complements the cheese.

Olive oil: Adds richness and helps blend the flavors together.

Thyme: A fragrant herb that adds an earthy note to the dip.

Sumac: A tangy, lemony spice that enhances the overall flavor.

When preparing the onion for this Shanklish Dip, consider soaking the finely chopped pieces in cold water for about 10 minutes before adding them to the mix. This will help to mellow out the sharpness of the onion, resulting in a more balanced flavor profile that complements the shanklish cheese and tomato.

• shanklish cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy flavor, making it a good alternative to shanklish.

• diced tomato - Substitute with cherry tomatoes: Cherry tomatoes can provide a similar juicy texture and sweetness when diced.

• finely chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to regular onions.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in dips.

• dried thyme - Substitute with dried oregano: Dried oregano has a robust flavor that can complement the other ingredients similarly to thyme.

• sumac - Substitute with lemon zest: Lemon zest provides a citrusy tang that can mimic the tartness of sumac.

• To store your shanklish dip, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The dip will stay fresh for up to 3-4 days.
• If you plan to keep it longer, freezing is an option. However, note that the texture of tomatoes and onions may change slightly upon thawing.
• To freeze, spoon the dip into a freezer-safe container, leaving a bit of space at the top for expansion.
• Seal the container tightly and label it with the date. The dip can be frozen for up to 2 months.
• When ready to use, thaw the dip in the refrigerator overnight. Give it a good stir before serving to redistribute any separated ingredients.
• For best results, serve the dip chilled or at room temperature with pita bread or crackers.

• Microwave Method:

  1. Place the shanklish dip in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 30-second intervals, stirring in between, until the dip is warmed through.
  4. Be cautious not to overheat, as the tomato and onion may become too soft.

• Stovetop Method:

  1. Transfer the shanklish dip to a small saucepan.
  2. Add a splash of olive oil to prevent sticking and enhance flavor.
  3. Warm over low heat, stirring occasionally, until the dip is heated evenly.
  4. Avoid high heat to prevent the cheese from becoming rubbery.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the shanklish dip in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in.
  4. Bake for about 10-15 minutes, or until the dip is warmed through.
  5. Stir halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring it to a simmer.
  2. Place a heatproof bowl with the shanklish dip over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Stir the dip occasionally until it is evenly warmed.
  4. This gentle method helps maintain the texture of the cheese and vegetables.

• Mixing bowl: A large bowl used to combine the crumbled shanklish cheese, diced tomato, and finely chopped onion.

• Knife: Essential for dicing the tomato and finely chopping the onion.

• Cutting board: A surface to safely dice the tomato and chop the onion.

• Measuring spoons: Used to measure out the olive oil, dried thyme, and sumac accurately.

• Spoon: For mixing all the ingredients together until they are evenly distributed.

• Serving dish: A plate or bowl to present the shanklish dip once it is ready.

• Pita bread or crackers: Optional, for serving the dip.

Pre-chop ingredients: Dice the tomato and finely chop the onion in advance. Store them in airtight containers in the fridge.

Use pre-crumbled cheese: Buy pre-crumbled shanklish cheese to save time on preparation.

Measure spices ahead: Pre-measure the dried thyme and sumac and store them in small containers or spice jars.

Batch prep: Make a larger batch of the shanklish dip and store it in the fridge for quick access throughout the week.

Use a food processor: Quickly chop the onion and tomato using a food processor to save time.