Labaneh Cheese Balls

Easy and Homemade

Coated in a selection of spices, seeds and nuts, homemade labaneh balls (also known as labneh balls) hide within them a perfectly creamy and tangy centre.

– 500-1000 ml Whole Greek yogurt  – ½ teaspoon salt Spices and flavourings of your choice: - Chives finely chopped - Za'atar - Sumac - Paprika smoked or sweet, both are fine - Black sesame - Crushed walnuts – Extra virgin olive oil for serving – Chilli flakes for serving

Lay out two layers of cheesecloth over a strainer, and pour the yogurt into it. Tie the yogurt in the cheesecloth, creating a little sack that can be hung up. Hang cheesecloth with yogurt to dry over a sink for at least eight hours, and up to 24 hours. 

To prepare labaneh balls, lay out each spice or flavouring on a flat plate. With well-oiled hands, roll labaneh into small balls, and then roll each ball in a different spice mixture.

Drizzle olive oil onto a serving platter, and sprinkle with chilli flakes. Serve labaneh balls in the oil, and drizzle with a bit more oil.

If you're short on time, avoid balling the labaneh and just serve it spread out on a plate, drizzled with olive oil, za'atar and sesame and/or sumac.

Bon Appetit!