Tangy Labneh Balls
Hello!
If you have not tried labneh, you are missing out! This Middle Eastern dish has the texture of a soft cream cheese, but the tang of plain yogurt. It is made from straining all of the whey from plain yogurt. Generally, I make labneh into a dip after straining only 12-24 hours or so. I will top it with fresh and dried herbs, some olive oil, and dip in any crudite or bread that I have around. It is such a unique and tasty appetizer.
However, for this recipe, I let the yogurt strain for a LONG time. About 2-4 days. Depending on the humidity where you are, you may not need to strain quite as long, or maybe a bit longer. I got it to the point where you can see in the photos below (I could roll it into balls and it maintained it's shape).
Next, I rolled the balls in herbs, I choose za'atar, oregano, and sweet paprika. Feel free to use what you have on hand and enjoy. Then, I stored by topping with extra virgin olive oil in clean glass jars. Technically, you CAN store these at room temperature. I personally cannot give advice on that, because I store mine in the fridge. Obviously, the olive oil will harden at cool fridge temps. I simply leave the jar on the counter for 30-45 minutes to allow it to come to room temp and then enjoy!
I love these spread on a thick, crusty bread, or even on top of eggs in the morning. They look lovely on an appetizer or charcuterie board.
Enjoy!
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Tangy Labneh Balls
Recipe details
- 50 balls
- Prep time: 15 Minutes Cook time: 48 Hours Total time: 48 hr 15 min
Comments
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Looks yummy! I think I'll give it a try. Thanks hon!