These Fancy Labneh Balls are a pretty little addition to any Ramadan spread.
Ingredients
- if the olive oil becomes less than the labneh always add more
Instructions
- If you haven’t heard of labneh yet let me introduce you !! Served every day in the Middle East for breakfast and dinner (as we eat 3 meals a day and dinner is normally as light as breakfast) a delicious spread served over pita bread or slice bread and can be paired with other ingredients.
- Essentially it’s strained yogurt that’s found in middle eastern markets. I will show you an easy way to make it, you really don’t have to start from scratch all you need is a high quality middle eastern yogurt (not Greek).
- . 1 tub middle eastern yogurt 32 oz.
- . 1 tsp sea salt.
- . Cheese cloth or a sac of any kind as long the material is thin (small pillow case).
- . Extra virgin olive oil.
- . Za’atar, sumac, dukkah.
- . 1 clean jar.
- . Paper towel.
- Stir the salt in the yogurt, place a sieve on a large bowl and line with a cloth, dump the yogurt smooth it out and cover with the cloth. Place heavy weights on top and let strain for 24 hours on your counter top ( no direct sunlight).
- Take out from the cloth and place in an airtight container, leave it in the fridge for another 24 hours.
- Grab a sterilized jar fill quarter way with olive oil. Roll the labneh into balls and place on paper towel so it would absorb any excess moisture.
- Let’s get fancy roll the labneh balls in za’atar, sumac and dukkah it adds so much to the flavor or you can leave it plain. Place in an airtight jar fill with olive oil to the top and enjoy any time.
- If you know you will not go through it fast place in the fridge it will last for 2 month.
- .
Notes
- Keep covered tightly all the time.