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Creamy Labneh Balls with Za'atar and Spiced Herb Coatings Recipe

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4.1 from 13 reviews

Labneh balls are creamy, tangy Greek yogurt cheese formed into bite-sized balls and coated with flavorful herbs and spices. This easy, no-cook recipe involves straining Greek yogurt for 24-48 hours to thicken it, then rolling it into balls and coating with za'atar, Aleppo chili flakes, dried mint, or sumac. Perfect as a snack, breakfast addition, or part of a mezze or charcuterie board, labneh balls can also be preserved in olive oil for future use.

  • Total Time: 24 to 48 hours 10 minutes
  • Yield: Approximately 12-15 labneh balls

Ingredients

Main Ingredients

  • 3 cups Greek yogurt
  • ½ teaspoon Kosher salt
  • Extra virgin olive oil – As needed

Herb and Spice Coatings

  • Za'atar
  • Aleppo chili flakes
  • Dried mint
  • Sumac

Instructions

  1. Combine yogurt and salt: In a bowl, mix the Greek yogurt with ½ teaspoon of Kosher salt until fully incorporated to season the yogurt evenly.
  2. Prepare for draining: Line a fine-mesh sieve with three layers of cheesecloth, letting the edges overhang. Set the sieve over a large bowl to catch the drained liquid. Transfer the salted yogurt into the cheesecloth-lined sieve.
  3. Drain the yogurt: Fold the cheesecloth edges over the yogurt to cover it completely. Place the entire setup in the refrigerator, letting the yogurt strain and thicken for 24 to 48 hours. Every 12 hours, discard any liquid collected in the bowl under the sieve to prevent souring.
  4. Form labneh balls: Once thickened into labneh, lightly oil your hands with olive oil to prevent sticking. Scoop 2-3 tablespoons of labneh and gently roll it into a ball. Place the formed balls on a plate or tray and repeat until all labneh is used.
  5. Chill the balls: Cover the labneh balls with plastic wrap and refrigerate overnight. This helps the balls firm up even more for easier handling and better texture.
  6. Optional preservation: For longer storage, place the labneh balls in a wide-mouth jar and cover completely with olive oil. Use regular olive oil for this purpose. Store in the refrigerator for up to one month.
  7. Coat with herbs and spices: Spoon desired herb and spice blends like za'atar, Aleppo chili flakes, dried mint, or sumac into small shallow bowls. Coat each labneh ball in a chosen blend. If the coating doesn’t stick well, first lightly brush the labneh ball with olive oil.
  8. Serve: Serve the labneh balls chilled alongside pita bread, crackers, or crudités. They make a delicious breakfast item, a quick snack, or a flavorful part of a mezze or charcuterie board.

Notes

  • Drainage time may vary based on yogurt brand and refrigerator temperature, so check texture after 24 hours.
  • Use full-fat Greek yogurt for creamier labneh.
  • If cheesecloth is not available, use a clean thin kitchen towel or muslin cloth.
  • Labneh balls can also be rolled plain without coatings if preferred.
  • Preserved labneh balls in olive oil develop richer flavor over time.
  • Make sure the jar used for preservation is sterilized to avoid spoilage.
  • Za'atar is a Middle Eastern herb blend that typically contains thyme, sumac, and sesame seeds.
  • Author: Amelia
  • Prep Time: 10 minutes (plus 24-48 hours draining)
  • Cook Time: 0 minutes
  • Category: No-Cook
  • Method: No-Cook
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/creamy-labneh-balls-with-zaatar-and-spiced-herb-coatings-recipe/