Fresh seasoned feta balls with tomato and onion: a complete home recipe

COOK IT AT HOME

Fresh seasoned feta balls with tomato and onion

Traditional shanklish is aged cheese, but the menu describes small seasoned feta balls. This home version follows that fresh-cheese idea: feta is mixed with a little thick yogurt, shaped and coated with herbs, then served with tomato, onion and olive oil. It is a quick refrigerated preparation, not a method for fermenting, sun-drying or preserving cheese in oil.

Makes

5 appetizer servings; 10 small balls

Prep

30 minutes

Cook

0 minutes

Additional time

Drain feta 20 minutes; chill mixture 45 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 250 g pasteurized firm feta, drained
• 25 g plain Greek yogurt
• 1 teaspoon dried oregano, divided
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon Aleppo pepper or mild chili flakes
• 1 tablespoon za’atar blend
• 250 g tomatoes, finely diced
• 50 g red onion, finely diced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• 2 medium pita breads, cut into wedges

Step-by-step method

1. Pat feta dry and leave in a sieve over a bowl in the refrigerator for 20 minutes. Mash finely with a fork, then mix with Greek yogurt, 1/2 teaspoon oregano, paprika and Aleppo pepper until it forms a cohesive paste.
2. Cover and refrigerate for 45 minutes. Combine remaining oregano and za’atar on a small plate. Divide chilled cheese into ten equal portions and roll gently into balls with clean hands. If the mixture is too soft, chill another 20 minutes rather than adding large amounts of dry seasoning.
3. Roll each ball lightly in the herb mixture, pressing just enough for the coating to adhere. Arrange in a single layer on a clean plate and refrigerate while preparing the salad.
4. Dice tomatoes and drain excess juice for 5 minutes. Mix with onion, olive oil, lemon juice and parsley. Taste before adding any extra salt; feta usually supplies enough salt to the complete bite.
5. Spoon tomato mixture onto a platter and arrange feta balls over or beside it. Serve with pita wedges and a clean spoon so guests can break a ball into the vegetables. Keep reserve cheese balls cold rather than leaving them out throughout a long meal.

Helpful tips & substitutions

• Use firm block feta rather than very wet cheese or fine pre-crumbled pieces with anti-caking ingredients; the texture is easier to control.
• Za’atar may contain sesame. Check the blend and explain that the recipe contains dairy rather than assuming an herb coating hides the main ingredient.
• These are fresh feta balls inspired by the menu description, not fully aged shanklish. Do not leave them at room temperature to develop flavor or store them for weeks under oil.

Storage & make-ahead

Keep at 40°F/4°C or below and use cheese balls within 3 days; use assembled tomato salad within 24 hours. Refrigerate within 2 hours, or 1 hour above 90°F/32°C. Follow any shorter dairy-package use-by limit.

How to serve it

Serve as a small mezze with pita, cucumber and olives. Let the tomato and onion carry the salty cheese through each mouthful.