If you’ve never heard of Labneh Balls before, you’re in for a treat! These creamy, tangy, and flavorful cheese balls are a staple in Levantine and Middle Eastern cuisine.
Made from strained yogurt, Labneh is a versatile dairy product that can be used as a spread, dip, or in this case, formed into delectable balls. Whether you’re hosting a gathering or just looking for a fun and easy snack, this Labneh Balls recipe will be your new favorite go-to.
Why Should You Make Labneh Balls?
Labneh Balls are incredibly easy to make, and they’re packed with flavor. They’re perfect for serving with crackers, bread, or veggies. The best part? They’re healthy!
- Easy to Make: This recipe requires minimal ingredients and effort, making them a quick and simple recipe.
- Healthy: Made from strained yogurt, are high in protein, low in fat, and packed with probiotics.
- Versatile: They can be flavored with various herbs and spices, allowing for endless customization.
- Great for Entertaining: Perfect as a snack, appetizer, or addition to a cheese board. Labneh Balls are always a hit at gatherings.
- Long-lasting: When stored in olive oil, Labneh Balls can be refrigerated for up to two weeks, making them a convenient make-ahead option.
Ingredients You’ll Need
To get started, here’s what you’ll need:
- Yogurt: Thick, full-fat yogurt
- Olive oil: For preserving and flavor
- Salt: To taste
- Za’atar: A popular Middle Eastern spice blend
- Sumac: A tangy, lemony spice
- Beetroot powder: For a vibrant color and earthy flavor
- Pistachios: Finely chopped, for coating
- Cheesecloth or a tea towel: For straining the yogurt
How to Make Labneh Balls
- Strain the Yogurt: Wrap yogurt in cheesecloth or a tea towel and let it strain overnight to remove excess water. This ensures the yogurt thickens to the right consistency. You can use Homemade Yogurt
- Form the Balls: Transfer the thickened yogurt to a bowl, lightly oil your palms, and shape the yogurt into palm-sized balls. Refrigerate for a few hours if desired, or use immediately.
- Prepare Spice Mixtures: Set up plates with your chosen spices. I’m using Za’atar with Pistachios and Sumac with Beetroot, but feel free to use your favorites.
- Roll the Balls: Roll each Labneh Ball in the spice mixture of your choice, making sure to coat them evenly. Be gentle to avoid breaking them.
- Experiment with Flavors: Try rolling some balls in both spice mixtures for a unique flavor twist.
- Preserve in Olive Oil: Place the coated Labneh Balls in a jar and cover them with extra virgin olive oil to enhance flavor and extend shelf life.
- Serve and Enjoy: Serve the Labneh Balls with pita bread, crackers, or fresh veggies, or add them to a cheese board for a delightful snack.
Hint: Be Patient while straining, because the longer you strain the yogurt, the firmer your Labneh Balls will be. For a thicker consistency, aim for at least 48 hours of straining.
Variations You Can Try
- Herbed Version: Mix finely chopped fresh herbs like dill, parsley, or chives directly into the Labneh before forming the balls.
- Spicy Version: Add a pinch of cayenne pepper or crushed red pepper flakes to the Labneh for a spicy kick.
- Zesty Version: Add grated lemon or lime zest to the Labneh for a refreshing, citrusy flavor.
How to Store and Reheat
- Storing: Labneh Balls can be stored in the refrigerator for up to two weeks, as long as they’re submerged in olive oil. This method not only preserves them but also allows the flavors to deepen over time.
- Reheating: If you prefer your Labneh Balls warm, you can lightly warm them in the microwave or oven, but be careful not to melt them. They’re best enjoyed at room temperature.
Top Tip
For the best flavor and texture, let the Labneh Balls marinate in extra virgin olive oil for at least a few hours before serving. If the spice mixtures don’t stick well, lightly coat the them in olive oil before rolling them in the spices for a better adherence.
FAQs about the Labneh Balls Recipe
Absolutely! Using store-bought Labneh saves time and still delivers delicious results. Just ensure it’s thick enough to form into balls.
When stored properly in olive oil, they can last up to two weeks in the fridge.
Serve them with warm pita, crackers, or veggies. They’re also great for topping salads or adding to a cheese board.
Yes, you can use non-dairy yogurt, such as coconut or almond yogurt, to make dairy-free Labneh Balls. Just ensure it’s thick enough to strain.
The olive oil used to preserve Labneh Balls is infused with flavor and can be used in salad dressings, marinades, or drizzled over roasted vegetables.
Pairing
These labneh balls taste best when paired with vegetable sticks, pita chips, as a part of mezze platter or as a spread over your favourite toast.
More Such Recipes
- How to make Yogurt at Home
- Turkish Eggs | Cilbir or Chulburr
- Lebanese Mujadara
- Labneh & Marinated Tomato Toast
- Cheese Ball Recipe
Labneh Balls
Ingredients
- 2 cup Yogurt full-fat yogurt
- 1 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Za’atar
- 1 tsp Sumac: lemony spice
- 1 tsp Beetroot powder
- 1 tbsp Pistachios for coating
Instructions
- Wrap 2 cups of full-fat yogurt in a cheesecloth or tea towel and let it strain overnight in the refrigerator.
- After straining, transfer the thickened yogurt to a bowl. Lightly oil your palms and form small balls, about the size of a golf ball.
- Chill the yogurt balls in the refrigerator for a few hours if possible, or use them immediately.
- Set up plates with your desired spice mixtures, such as Za’atar with finely chopped pistachios and Sumac with beetroot powder.
- Roll each Labneh Ball in the spice mixture of your choice, being gentle to avoid breaking them.
- If the spices don’t stick well, lightly coat the Labneh Balls with olive oil before rolling them in the spice mixtures.
- For a unique flavor, experiment by rolling some Labneh Balls in both spice mixtures.
- Place the coated Labneh Balls in a jar and cover them with extra virgin olive oil to enhance flavor and preserve them.
- Let the Labneh Balls marinate in the olive oil for at least a few hours to deepen the flavors.
- Serve the Labneh Balls with pita bread, crackers, or fresh veggies, or add them to a cheese board or salad.
