Description
These labneh yoghurt balls, a traditional Middle Eastern snack, are simple to make yet still pack a punch!
Ingredients
Units
For the balls
- 450g Thick set natural yoghurt (We used fage 2%)
- 1 tsp Sea salt flakes
For the oil marinade
- 1 cup (250ml) Extra virgin olive oil
- 3g Parsley
- 2g Thyme
- 4 Strips of lemon zest (optional but recommended)
- 4 Garlic cloves, sliced
- 1/2 – 1 tsp Chilli flakes (add to preference or leave out)
- 1 tsp Peppercorns
- 1 tsp Salt
Toast or crackers for serving
Instructions
- Combine the yoghurt with the salt flakes in a bowl. Transfer to a sieve lined with muslin (or cheesecloth) and set over a small bowl, one which is able to fit in the fridge. Fold the cloth over and tie with string or an elastic band to close. Refrigerate overnight, allowing excess liquid to drain from the yoghurt and thicken it into labneh.
- While the yoghurt is resting, make the infused oil. On a low heat, add 250ml of oil, garlic, lemon peel and all the dry ingredients. Do not add the fresh herbs. Heat the oil until warm over a medium heat, then turn off the heat and leave to infuse. Once the aromas have released and the oil is cool add the fresh herbs. Leave in a glass jar overnight ready to coat the balls.
- The following day, either discard the liquid released from the yoghurt or use it in another recipe*. Unwrap the muslin, and divide the yoghurt into golf ball-sized portions. With slightly damp hands shape the yoghurt into balls.
*Chefs tip: Whey can be added to meals for extra protein; smoothies, porridge, and baked goods.. Get creative! - Nestle the balls into a suitably sized container, then pour the oil over them and allow them to marinate. Leave the labneh in the fridge for 30 mins, or ideally overnight. If left overnight in the fridge the oil may turn cloudy but will clarify again once at room temperature.
- Once ready to serve. Remove the labneh balls from the fridge, and allow them to sit out until the oil is clear and at room temperature. Spread the labneh balls over toast or crackers, or dip crusty bread into the infused oil and enjoy.
- Prep Time: 10 minutes
- Overnight rest: 6-8 hours
- Cook Time: 10
- Category: Snacks
- Cuisine: Middle Eastern
Nutrition
- Calories: 232.7kcal
- Sugar: 2.16g
- Sodium: 454.49mg
- Fat: 24.3g
- Carbohydrates: 2.93g
- Protein: 1.71g