Spiced Labneh Balls
Spiced Labneh Balls
Ingredients
For the Labneh
- 2 cups full fat yogurt
- 1/2 teaspoon salt
For Coating and Storage
- 1/4 cup za'atar, or as needed
- 1/4 cup chili flakes, such as Aleppo, or as needed
- 1/4 cup sumac, optional, or as needed
- 2 cups olive oil, or as needed, to cover
Instructions
- 1
In a medium-sized bowl, combine the full fat yogurt and salt. Stir well with a spoon until the salt is evenly distributed.
⏱️ 2 min
- 2
Set a fine-mesh strainer over another bowl. Line the strainer with a clean white kitchen towel or several layers of cheesecloth, ensuring there's enough overhang to gather later.
⏱️ 1 min
- 3
Carefully transfer all of the salted yogurt from the bowl into the towel-lined strainer.
⏱️ 1 min
- 4
Gather the edges of the towel or cheesecloth around the yogurt, twisting gently to form a secure bundle. Do not squeeze the yogurt, as this can force solids through the cloth.
⏱️ 1 min
- 5
Place the strainer with the yogurt bundle in the refrigerator. Allow the yogurt to drain for 2 to 4 days (approximately 48 to 96 hours). The longer it drains, the firmer the labneh will become. The liquid (whey) will collect in the bowl below; discard it periodically.
⏱️ 5760 min
- 6
Once the labneh has reached your desired firmness, unwrap it from the towel. It should be thick and spreadable, similar to cream cheese. Break off small portions and roll them between your palms to form ping-pong sized balls.
⏱️ 5 min
- 7
Prepare your coatings: spread the za'atar on one plate and the chili flakes (and sumac, if using) on separate plates.
⏱️ 1 min
- 8
Roll half of the labneh balls in the za'atar until they are fully coated. Roll the remaining labneh balls in the chili flakes (and/or sumac) until fully coated.
⏱️ 4 min
- 9
Carefully transfer the coated labneh balls into a clean, airtight glass jar.
⏱️ 1 min
- 10
Pour olive oil over the labneh balls in the jar, ensuring they are completely submerged. This preserves the labneh and infuses it with flavor.
⏱️ 1 min
- 11
Seal the jar and store the spiced labneh balls in the refrigerator. They can be stored for up to 2-3 weeks.
- 12
Serve the labneh balls with pita bread, crackers, or as part of a mezze platter.
Kitchen Tools
Nutrition Facts (per serving)
Spiced Labneh Balls
For the Labneh
- 2 cups full fat yogurt
- 1/2 teaspoon salt
For Coating and Storage
- 1/4 cup za'atar, or as needed
- 1/4 cup chili flakes, such as Aleppo, or as needed
- 1/4 cup sumac, optional, or as needed
- 2 cups olive oil, or as needed, to cover
Instructions
- 1
In a medium-sized bowl, combine the full fat yogurt and salt. Stir well with a spoon until the salt is evenly distributed.
⏱️ 2 min - 2
Set a fine-mesh strainer over another bowl. Line the strainer with a clean white kitchen towel or several layers of cheesecloth, ensuring there's enough overhang to gather later.
⏱️ 1 min - 3
Carefully transfer all of the salted yogurt from the bowl into the towel-lined strainer.
⏱️ 1 min - 4
Gather the edges of the towel or cheesecloth around the yogurt, twisting gently to form a secure bundle. Do not squeeze the yogurt, as this can force solids through the cloth.
⏱️ 1 min - 5
Place the strainer with the yogurt bundle in the refrigerator. Allow the yogurt to drain for 2 to 4 days (approximately 48 to 96 hours). The longer it drains, the firmer the labneh will become. The liquid (whey) will collect in the bowl below; discard it periodically.
⏱️ 5760 min - 6
Once the labneh has reached your desired firmness, unwrap it from the towel. It should be thick and spreadable, similar to cream cheese. Break off small portions and roll them between your palms to form ping-pong sized balls.
⏱️ 5 min - 7
Prepare your coatings: spread the za'atar on one plate and the chili flakes (and sumac, if using) on separate plates.
⏱️ 1 min - 8
Roll half of the labneh balls in the za'atar until they are fully coated. Roll the remaining labneh balls in the chili flakes (and/or sumac) until fully coated.
⏱️ 4 min - 9
Carefully transfer the coated labneh balls into a clean, airtight glass jar.
⏱️ 1 min - 10
Pour olive oil over the labneh balls in the jar, ensuring they are completely submerged. This preserves the labneh and infuses it with flavor.
⏱️ 1 min - 11
Seal the jar and store the spiced labneh balls in the refrigerator. They can be stored for up to 2-3 weeks.
- 12
Serve the labneh balls with pita bread, crackers, or as part of a mezze platter.