Shanglesh Recipes
SHANGLESH
Make and share this Shanglesh recipe from Food.com.
Provided by Elmotoo
Categories European
Time P3DT30m
Yield 20 balls
Number Of Ingredients 7
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).
Nutrition Facts : Calories 342.8, Fat 35.4, SaturatedFat 6.4, Cholesterol 11.8, Sodium 42.5, Carbohydrate 4.5, Sugar 4.2, Protein 3.2
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