Starter
Labneh Balls in Olive Oil
48 h 20 minServes 6Nutri-Score C€€
C
48 h 20 min
48 h 20 minLabneh Balls in Olive Oil
what you need
Ingredients
yogurt (full-fat, thick)Dairy700 g
saltSpices7 g
lime (juiced)Produce1 piece
podi powder (for coating)Spices30 g- chilli flakes (for coating)Spices15 g
oregano (dried, for coating)Spices10 g
olive oil (for covering)Pantry400 ml
sourdough bread (crusty, for serving)Bakery400 g
per serving
Nutrition
853kcal
- Carbs
- 41 g
- Proteins
- 13 g
- Fat
- 71 g
what you’ll use
Tools
Mixing bowl
Sieve- airtight container
step by step
Method
- Step 1
Season the yogurt
- Mix the yogurt with the salt and a squeeze of lime juice.
- Step 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.
- Step 3
Roll the labneh balls
- Oil your palms and gently roll the thick labneh into small balls.
- Step 4
Coat the balls
- Coat the balls with podi powder, or with chilli flakes and oregano.
- Step 5
Store in olive oil
- Place the coated balls in an airtight container and pour olive oil over the top to cover.
- Step 6
Serve
- Serve the labneh balls with crusty sourdough.
most cooked first