Labneh Balls Recipe – Lebanese Special
Labneh Balls are a traditional Lebanese delicacy made from strained yogurt, resulting in a creamy, tangy cheese-like texture. The yogurt is mixed with salt, strained to remove excess whey, and then shaped into small balls. These balls are often rolled in spices such as za’atar, sumac, or dried mint, and preserved in olive oil. Labneh Balls are commonly served as part of a mezze platter, spread on warm pita bread, or enjoyed with olives and fresh vegetables.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Labneh:
- 2 cups full-fat plain yogurt (Greek or regular)
- ½ teaspoon salt
For Rolling & Storage:
- ½ cup extra virgin olive oil
- 1 teaspoon za’atar (optional, for rolling)
- 1 teaspoon sumac (optional, for rolling)
- 1 teaspoon crushed dried mint (optional, for rolling)
- 1 teaspoon chili flakes (optional, for spice)
Strain the Yogurt:
Place a cheesecloth or muslin cloth over a fine-mesh sieve set on top of a bowl.
Mix the yogurt with salt and pour it into the cloth.
Gather the edges, tie them, and place a weight on top to help drain the liquid.
Refrigerate and let it strain for 24 to 48 hours—longer for a thicker consistency.
Shape the Labneh Balls:
Once the yogurt is thick and spreadable, scoop out small portions and roll them into smooth balls using your hands.
If the labneh is still too soft, refrigerate it for an additional few hours before rolling.
Coat the Labneh Balls (Optional):
Roll each ball in za’atar, sumac, dried mint, or chili flakes for extra flavor.
Store in Olive Oil:
Place the labneh balls in a sterilized glass jar.
Pour extra virgin olive oil over them until fully submerged.
Store in the refrigerator for up to 2 weeks.
Serve:
Serve the labneh balls with warm pita bread, olives, cucumbers, and cherry tomatoes.
Drizzle with extra olive oil for a richer taste.
Recipe Notes:
Straining Time: For a firmer texture, strain the yogurt for 48 hours.
Flavor Variations: Experiment with different spice blends like za’atar, sumac, or chili flakes for varied flavors.
Storage: Store labneh balls in a sterilized glass jar, fully submerged in olive oil, in the refrigerator for up to 2 weeks.
Serving Suggestions: Serve with warm pita bread, olives, cucumbers, and cherry tomatoes.
Optional Add-ins: Add crushed garlic or fresh herbs to the yogurt mixture for additional flavor.
