Crumble Jemila Shanklish for a fork. Place a tablespoon or two on your plate and drizzle with extra virgin olive oil. Pinch with pita or naan to pickup and eat. Variations are limitless: add olives, tomato, green onions, Greek yogurt. Commonly eaten for breakfast but great anytime. Makes a fantastic appetizer! Mix crumbled Jemila
[ Get Full Recipe ]1 ball Jemila Shanklish 1 Jemila Lebanese Bread Mix 3/4 cup onion, diced 3 Tbs extra virgin olive oil 2-3 Tbs lemon juice Mix Jemila Lebanese Bread Mix per package instructions. Set aside to rise. While dough is rising prepare the filling by crumbling a whole ball of Jemila Shanklish in a medium mixing bowl.
[ Get Full Recipe ]1 ball of Jemila Shanklish, crumbled 1/3 cup cucumber, diced and seeded 1/3 cup extra virgin olive oil 1/4 cup tomato, diced and seeded 1/4 cup radishes, chopped 2 Tbs onion, diced 2 Tbs lemon juice, at room temperature 5 green olives, sliced Put crumbled shanklish in a shallow serving dish. Top with all the
[ Get Full Recipe ]2 jumbo eggs 3 tomato slices (1/4″ thick) 1/3 cup kalamata olives, pitted 3 Tbs (heaping) Jemila Shanklish, crumbled Preheat oven to 350°. Grease a small baking dish (5-6 inches). Line bottom of baking dish with tomato slices. Cut the tomato slices further so to cover the bottom of the dish. Add the shanklish, olives
[ Get Full Recipe ]1 egg 1 Tbs Jemila Shanklish, crumbled FOR SUNNY SIDE UP: break an egg in a hot skillet. Top immediately with the crumbled shanklish. Cover for the last minute of cooking. Eat by pinching bite-sized portions with pita or naan. OTHER STYLES: cook egg as you like and sprinkle shanklish on top as soon as
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