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Labneh Balls in Olive Oil
48 u 20 minVoor 6Nutri-Score C€€
C
48 u 20 min
48 u 20 minLabneh Balls in Olive Oil
wat je nodig hebt
Ingrediënten
yogurt (full-fat, thick)Zuivel700 g
saltKruiden en specerijen7 g
lime (juiced)Groente en fruit1 stuk
podi powder (for coating)Kruiden en specerijen30 g- chilli flakes (for coating)Kruiden en specerijen15 g
oregano (dried, for coating)Kruiden en specerijen10 g
olive oil (for covering)Voorraadkast400 ml
sourdough bread (crusty, for serving)Bakkerij400 g
per portie
Voedingswaarden
853kcal
- Koolhydraten
- 41 g
- Eiwitten
- 13 g
- Vetten
- 71 g
wat je gebruikt
Keukengerei
Mengkom
Zeef- airtight container
stap voor stap
Bereiding
- Stap 1
Season the yogurt
- Mix the yogurt with the salt and a squeeze of lime juice.
- Stap 2
Strain the labneh
- Pour the yogurt into a strainer lined with cloth and hang it over a bowl.
- Leave it to strain until thick and creamy.
- Stap 3
Roll the labneh balls
- Oil your palms and gently roll the thick labneh into small balls.
- Stap 4
Coat the balls
- Coat the balls with podi powder, or with chilli flakes and oregano.
- Stap 5
Store in olive oil
- Place the coated balls in an airtight container and pour olive oil over the top to cover.
- Stap 6
Serve
- Serve the labneh balls with crusty sourdough.
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