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Shanklish - "Recipe Name"
Ingredients:
• 2 large fennel bulbs, with tips stalks and fronds intact
• 1 small Spanish onion, very thinly sliced
• 200 g feta (or Shanklish cheese)
• 9.85 ml za'atar spice mix (if using feta)
• 1 slice preserved lemon, wedge, pith and flesh removed, very thinly sliced
• 29.58 ml extra virgin olive oil
Directions:
1. Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve. 2. To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with zaatar first before crumbling.). 3. Scatter with reserved fennel fronds and drizzle with olive oil.
