Traditional Lebanese Recipes for Every Occasion

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

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.

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

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