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Hello!

welcome in my little stacked kitchen! It’s where I share my view on Mediterranean food, thoughts, love always with a bit of laughter….and a spoonful of love,

Merijn

A kind of shankleesh salad with za’atar

A kind of shankleesh salad with za’atar

A very simple and delicious way to make a kind of shankleesh salad with labneh balls or even with feta or if you can find them the real pungent shankleesh a fermented salty kick in the ass cheese kind of… from the Middle East. I love that! I added fresh za’atar for a nice kick. This is just the food I can eat every day. I made it today while checking final pdfs of my new book about Beirut which got me hungry!

serves 4

200 g of labneh balls or white cheese

2 spring onions

1 ripe tomato

1/2 bunch of parsley

1 tps of sumac

olive oil ( a nice one)

bunch of fresh za’atar or oregano

Crumble the cheese. Chop finely the spring onions. Cut the tomato in small cubes and chop the parsley. Mix everything and add sumac some salt and a generous lug of olive oil. Sprinkle with the fresh za’atar leaves. Dig in with some fresh flatbread. That’s it!

Belboula with artichoke, onions, saffron and soaked almonds

Belboula with artichoke, onions, saffron and soaked almonds