Cold appetizers · The home kitchen
Shanklish
This fresh cheese salad takes its cue from the menu’s seasoned feta, tomatoes and herbs. Crumbled cheese gives it a salty richness, while parsley and onion keep each bite lively. The home version uses readily available feta rather than attempting to ferment shanklish cheese, making it straightforward to prepare for sharing. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Shanklish recipe
- Serves
- 4
- Prep
- 15 min
- Cook
- 0 min
- Rest / chill
- 10 min
- Total
- 25 min
Ingredients
- 200 g feta cheese
- 300 g tomatoes, diced
- 50 g red onion, finely diced
- 20 g parsley, chopped
- 1 tsp zaatar
- 30 ml olive oil
- 1/8 tsp chili flakes
Method
Pat feta dry and crumble into a bowl in chunky pieces.
Fold in tomatoes, onion, parsley, zaatar, chili and olive oil.
Rest 10 minutes, then serve with bread. This is a fresh feta adaptation, not home-fermented shanklish.
Make it your own.
- Rinse sharp onion briefly under cold water and drain well.
- Avoid extra salt until you have tasted the feta.