24min 4 ppl
Labneh Balls in Olive Oil
44 minutes
4 people
Medium31–60 min or 7–12 steps
44 min · 8 steps
Medium: 31–60 min or 7–12 steps
230 kcalper person
Protein 8g
Carbs 4g
Fats 21g
About this dish
Strained until thick enough to roll, this labneh is shaped into small balls, coated in za'atar and sumac for colour and crunch, then packed into a jar and covered in good olive oil. Left to mellow for a few days, it turns into a ready-made mezze that only gets better the longer it sits.
Allergy Info
Dairy, Sesame
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- Za'atar Spice Blend2 tbspstart 12 minutes aheadMake your own
Ingredients
Dairy & Eggs
- Full-Fat Plain Yogurtfull-fat1000 g
Spices & Seasonings
- Fine sea salt1.5 tsp
- Za'atarfor coating2 tbsp
- Sumacfor coating2 tbsp
Oils & Condiments
- Extra-virgin olive oilto cover250 ml
Utensils
- Fine-mesh sieve
- Tea towel
- Mixing bowl
Method
1
Line a fine-mesh sieve with a clean tea towel and set it over a deep bowl.
Approx. 3 minutes
2
Stir the salt into the yogurt in a mixing bowl until fully combined, then spoon the mixture into the lined sieve.
Approx. 3 minutes
3
Gather the corners of the tea towel and tie into a bundle, then refrigerate for 24 to 48 hours, until firm enough to hold its shape when rolled.
Approx. 5 minutes
4
Turn the drained labneh out into a clean bowl and taste, stirring in a little more salt if needed.
Approx. 3 minutes
5
With lightly oiled hands, roll the labneh into balls about the size of a walnut.
Approx. 15 minutes
6
Spread the za'atar on one plate and the sumac on another, then roll half the balls in each to coat evenly.
Approx. 8 minutes
7
Pack the balls snugly into a sterilised jar and pour over enough olive oil to submerge them completely.
Approx. 5 minutes
8
Seal the jar and refrigerate; the labneh is ready to eat within a few hours but tastes best after two or three days as it takes on the flavour of the oil and herbs.
Approx. 2 minutes
