Labneh Balls in Olive Oil
Traditional dish · Middle Eastern
Small balls of labneh preserved in olive oil, often infused with herbs and spices. This method allows for longer storage and adds a rich flavor.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Full-fat plain yogurt1 kg
- Salt1 teaspoon
- Cheesecloth or fine-mesh sieve1 set
- Olive oilEnough to cover
- Dried thyme or other herbs (optional)1 tablespoon
- Red chili flakes (optional)1 teaspoon
Steps
- 1
Prepare labneh as described in the 'Traditional Labneh' recipe. Strain the yogurt for at least 24 hours until very thick.
- 2
Once the labneh is ready, wet your hands slightly with water to prevent sticking.
- 3
Roll small portions of the labneh into bite-sized balls.
- 4
Sterilize a clean glass jar. Place the labneh balls into the jar.
- 5
Add dried thyme and chili flakes to the jar, if using.
- 6
Pour enough olive oil into the jar to completely cover the labneh balls. Ensure there are no air bubbles.
- 7
Seal the jar tightly and store in the refrigerator. They can be consumed after a few days and will keep for several weeks.
