These Homemade Labneh Balls are a delicious and versatile Middle Eastern staple, perfect for spreading on bread, adding to salads, or serving as part of a mezze platter. Made by straining yoghurt until thick and creamy, the labneh is then rolled into small balls and preserved in olive oil, infused with herbs and spices. With a tangy, rich flavour and smooth texture, they are easy to make and can be customised with different seasonings for a unique twist.
Homemade Labneh Balls: A Creamy & Tangy Middle Eastern Delight
Preserved in olive oil, these labneh balls make a delicious appetiser. Extra soft and creamy, with a texture similar to goat cheese, I love them as salad toppings or in buddha bowls!
Originally from the Middle East, labneh is made by straining yoghurt overnight. This is the easiest cheese to make.
For these labneh balls, you will need to leave the yoghurt to strain for 48 hours so that the labneh is not only easier to roll but also that it has time to develop a tangier taste.
How to make these labneh balls
The easiest way to strain the yoghurt is to place it in a tied cheesecloth such as this one on Amazon, that you can either suspend or place on top of a colander. I use a combination of tall jars, a wooden spoon and a receptacle as below. If the weather is hot, it is best to leave the yoghurt to strain in the fridge.
To form the labneh balls, all you have to do is roll the strained yoghurt. You can leave the labneh balls plain or dust them with herbs, dry chilis and /or seeds.
The best way to preserve them for longer is to place them in a jar and cover them with olive oil. They will then keep refrigerated for a few weeks.
Other Middle Eastern recipe to try
- Quick Muhammara Dip
- Courgette Dip
- Whole Roasted Cauliflower with Za’atar Couscous
- Middle Eastern Sweet Potato Wraps [vegetarian] by Green Kitchen Stories
I hope you enjoy these labneh balls as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Labneh Balls
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 500 g plain yoghurt
- 1 tsp salt
- olive oil
TOPPINGS OF YOUR CHOICE:
- dried herbs mint, oregano, thyme, zaatar etc…
- dried chili flakes
- seeds sesame, poppy, nigella seeds etc..
Instructions
- Mix salt with yoghurt. Place yoghurt in a tied cheesecloth. Leave to strain for 48 hours (see tips in recipe intro).500 g plain yoghurt, 1 tsp salt
- Once the yoghurt is dry, make 10 to 12 balls out of it. Roll them in your chosen toppings. Place them in a jar and cover completely with olive oil.olive oil, dried herbs, dried chili flakes, seeds
- These labneh balls will keep in the fridge for a couple of weeks in an airtight jar.
Nutrition
I cannot wait to see your posts!
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Can’t wait to try this, thank you for sharing.
Hope you like it! They are delicious x