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Labneh Balls 2020 © Annabelle Randles | The Flexitarian | Le Flexitarien

Labneh Balls

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!
5 from 2 votes
DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, Vegetarian Recipes
Prep Time 10 minutes
Total Time 2 days 10 minutes
Course Snacks, Vegetarian & Vegan Starters
Cuisine Middle Eastern
Servings 12 balls
Calories 25 kcal

Equipment

cheesecloth

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

Serving: 2ballsCalories: 25kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.4gCholesterol: 5mgSodium: 216mgPotassium: 65mgSugar: 2gVitamin A: 41IUVitamin C: 0.2mgCalcium: 51mgIron: 0.02mg

Find this recipe online:

Labneh Balls

https://theflexitarian.co.uk/recipe-items/labneh-balls/