Herbed Labneh Balls In Olive Oil
Creamy, tangy strained yogurt cheese hand-rolled into bite-sized spheres and preserved in a fragrant herb-infused olive oil.
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Ingredients
- 32 ounces Full-fat Greek yogurt
- 1 teaspoon Sea salt
- 2 cups Extra virgin olive oil
- 1 tablespoon Dried oregano
- 1 tablespoon Dried thyme
- 1 teaspoon Dried rosemary
- 1/2 teaspoon Red chili flakes(optional)
- 2 pieces Garlic cloves, sliced
- 1 teaspoon Fresh lemon zest(optional)
- 10 pieces Whole black peppercorns
Instructions
- 1
Mix the Greek yogurt and sea salt thoroughly in a medium bowl.
- 2
Line a fine-mesh sieve with double-layered cheesecloth and place it over a deep bowl.
- 3
Pour the yogurt into the cheesecloth, tie the top tightly, and let it drain in the refrigerator for 24 to 48 hours until it reaches a clay-like consistency.
- 4
Once the labneh is firm, remove it from the cloth and lightly grease your hands with olive oil.
- 5
Scoop about one tablespoon of labneh at a time and roll into smooth, even balls roughly the size of a walnut.
- 6
In a clean, dry glass jar, layer the labneh balls gently with the dried herbs, garlic slices, peppercorns, and lemon zest.
- 7
Pour the extra virgin olive oil over the balls until they are completely submerged to prevent spoilage.
- 8
Seal the jar and let it marinate in the refrigerator for at least 12 hours before serving with warm pita bread.
Nutrition per Serving
245
Calories
8g
Protein
6g
Carbs
22g
Fat
1g
Fiber
4g
Sugar
380mg
Sodium
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