Shanglesh

Shanglesh (D, Appetizers, Brunch, Sephardic, International,
          Shavuout, International)
Source: Merlin's Kitchen*
Serves: approximately 20 balls, maybe 40 servings
 
4 lbs full-fat yogurt, w/o gelatin (important, not only for kashrut, but for solidifying the "cheese")
3 or more cloves garlic, minced
3 or more dried red peppers, chopped (or 1/2 tsp. crushed red peppers) Salt to taste
1 tsp. ground black pepper
 
1-1/2 pints of olive oil
1/4 cup za'atar
 
Drain the yogurt overnight in a triple layer of cheesecloth.  (I line a large strainer--not a colander but you can use it--and hook the strainer across the sink.   In the old place, I could hang the bag off of a coffee-mug hook over 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 pitot split, cut  in wedges, and then toasted).
 
*Merlin's Kitchen:  Name of a cookbook-in-progress.  The term comes from a visitor who came on a rather busy day; with yogurt fermenting, challah rising, chicken soup on the stove, and a beef stew in the oven--she said, "looks like Merlin's Kitchen!"
 


Source:

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