Homemade Labneh Balls in Olive Oil

Ingredients

• 32 oz Greek yogurt (plain, full-fat preferred for best texture)
• 0.5 tsp Salt (to taste, for straining)
• 2 tbsp Za'atar (herb spice blend for coating)
• 2 tbsp Aleppo chili flakes (for a spicy kick coating)
• 2 tbsp Sumac (for a tangy, lemony coating)
• 1.5 cup Extra virgin olive oil (enough to fully submerge the balls in a jar)

Steps

1. 1

   Mix the Greek yogurt with a bit of salt in a bowl.

2. 2

   Place the salted yogurt into a yogurt press or a strainer lined with cheesecloth.

3. 3

   Allow the yogurt to strain in the refrigerator for 36 hours (up to a few days) until it has nicely hardened and reached a cheese-like consistency.

4. 4

   Once hardened, scoop the labneh and shape it into small balls, roughly the size of ping pong balls.

5. 5

   Prepare small bowls with your coatings: za'atar, Aleppo chili flakes, and sumac.

6. 6

   Roll the labneh balls in the spices until they are evenly and thickly coated.

7. 7

   Transfer the coated balls into a clean glass jar.

8. 8

   Pour olive oil into the jar until the labneh balls are completely submerged.

9. 9

   Serve with pita bread or bagels.

Notes

Sumac provides a tangy, bright, lemony flavor that pairs exceptionally well with the yogurt. If you don't have a yogurt press, a fine-mesh sieve lined with several layers of cheesecloth works perfectly. Store the jar in a cool place or the refrigerator; if refrigerated, the olive oil may solidify, so let it sit at room temperature before serving.

Nutrition per serving

• appetizer
• vegetarian
• middle eastern
• snack
• no-cook
• strained yogurt
• labneh