Shanklish

Step 1

Combine za'atar, sumac, and Aleppo pepper in a small shallow bowl, stirring once to blend evenly. This is your coating mixture.

Step 2

Chop the mint and parsley separately until each is finely minced—pieces should be about the size of a lentil. Set aside in two small bowls.

Step 3

Scoop the labneh onto a cutting board or clean work surface, then roll it into 12 balls roughly the size of walnuts, using your palms. Work gently so they hold together.

Step 4

Roll each ball first in the mint until the surface is covered with green specks, then roll it in the parsley until fully coated. Place on a serving plate.

Step 5

Sprinkle or roll each herb-coated ball in the za'atar-sumac mixture until it clings to the surface. Return to the serving plate.

Step 6

Drizzle a small amount of olive oil over the top of all the balls and around them on the plate to add richness and shine.