Homemade Labaneh Balls

Why You’ll Love This Recipe

• Simple ingredients with authentic flavor
• Creamy, tangy, and rich texture
• Perfect for mezze platters and appetizers
• Long shelf life when stored properly
• Easy to customize with herbs and spices
• Great make-ahead recipe
• Versatile serving options
• Traditional Middle Eastern favorite

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Labaneh

• 4 cups whole milk plain yogurt
• 1 teaspoon salt

For Preservation

• 2 to 3 cups extra-virgin olive oil

Optional Coatings

• Dried mint
• Za’atar seasoning
• Crushed red pepper flakes
• Dried thyme
• Sesame seeds
• Crushed pistachios

Directions

1. Stir the salt into the yogurt until fully combined.
2. Line a colander with several layers of cheesecloth.
3. Place the colander over a large bowl.
4. Pour the yogurt into the cheesecloth.
5. Gather the edges and tie securely.
6. Refrigerate and allow the yogurt to drain for 24–48 hours until very thick.
7. Once the yogurt reaches a firm, spreadable consistency, transfer it to a bowl.
8. Lightly oil your hands.
9. Scoop small portions and roll them into balls about 1 inch in diameter.
10. Arrange the balls on a parchment-lined tray.
11. Refrigerate for 2–4 hours to firm up further.
12. Roll the balls in dried mint, za’atar, sesame seeds, or other desired coatings.
13. Place the coated balls into a clean glass jar.
14. Pour olive oil over them until completely submerged.
15. Seal the jar and refrigerate for at least 24 hours before serving.

Servings and Timing

• Servings: 20–24 labaneh balls
• Prep Time: 20 minutes
• Draining Time: 24–48 hours
• Chilling Time: 4 hours
• Total Time: 28–52 hours

Variations

• Za’atar Labaneh Balls: Roll the balls generously in za’atar seasoning.
• Mint Labaneh Balls: Coat with dried mint for a traditional flavor.
• Spicy Labaneh Balls: Add crushed red pepper flakes.
• Herb-Crusted Labaneh: Use dried thyme, oregano, or rosemary.
• Nut-Coated Labaneh: Roll in finely crushed pistachios or walnuts.
• Garlic Labaneh Balls: Mix a small amount of garlic powder into the strained yogurt.
• Lemon Herb Labaneh: Add lemon zest before shaping the balls.

Storage/Reheating

Storage

Store the labaneh balls fully submerged in olive oil in the refrigerator for up to 1 month.

Reheating

No reheating is required. Serve chilled or allow them to come to room temperature before serving.

Freezing

Freezing is not recommended, as it may affect the texture of the labaneh.

FAQs

What is labaneh?

Labaneh is a strained yogurt cheese popular throughout the Middle East, known for its creamy texture and tangy flavor.

What type of yogurt should I use?

Whole milk plain yogurt provides the richest and creamiest results.

Can I use Greek yogurt?

Yes. Greek yogurt can shorten the draining time because it is already partially strained.

Why does the yogurt need to drain?

Draining removes excess whey, creating the thick texture needed to form balls.

How long do labaneh balls last?

When properly submerged in olive oil and refrigerated, they can last up to one month.

Can I flavor the labaneh?

Absolutely. Herbs, spices, garlic, lemon zest, and seasoning blends work beautifully.

What is the purpose of the olive oil?

The oil preserves the labaneh and helps develop flavor while preventing spoilage.

How do I serve labaneh balls?

Serve them with pita bread, crackers, vegetables, olives, or as part of a mezze platter.

Can I reuse the olive oil?

Yes. The flavored oil can be used in salad dressings, marinades, and dipping sauces.

Is labaneh healthy?

Yes. It is rich in protein, calcium, and beneficial probiotics while being naturally satisfying.

Conclusion

Homemade Labaneh Balls are a simple yet elegant Middle Eastern specialty that transforms ordinary yogurt into a rich, creamy delicacy. Preserved in olive oil and customizable with herbs and spices, they make a versatile addition to appetizers, mezze spreads, and everyday meals. With minimal ingredients and a little patience, you can create authentic labaneh balls that are packed with flavor and tradition.

Homemade Labaneh Balls

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Homemade Labaneh Balls are a traditional Middle Eastern delicacy made from strained yogurt rolled into creamy, tangy bites and preserved in olive oil. They are perfect for mezze platters, appetizers, or adding rich flavor to salads and breads.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 28 hours
• Yield: 20-24 labaneh balls
• Category: Appetizer
• Method: Straining
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

• 4 cups whole milk plain yogurt
• 1 teaspoon salt
• 2 to 3 cups extra-virgin olive oil
• Dried mint (optional coating)
• Za’atar seasoning (optional coating)
• Crushed red pepper flakes (optional coating)
• Dried thyme (optional coating)
• Sesame seeds (optional coating)
• Crushed pistachios (optional coating)

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Instructions

1. Stir the salt into the yogurt until fully combined.
2. Line a colander with several layers of cheesecloth and place it over a large bowl.
3. Pour the yogurt into the cheesecloth.
4. Gather the edges of the cheesecloth and tie securely.
5. Refrigerate and allow the yogurt to drain for 24 to 48 hours until very thick.
6. Transfer the strained yogurt to a bowl once it reaches a firm, spreadable consistency.
7. Lightly oil your hands and roll small portions into balls about 1 inch in diameter.
8. Arrange the balls on a parchment-lined tray.
9. Refrigerate for 2 to 4 hours to firm up.
10. Roll the labaneh balls in desired coatings such as dried mint, za’atar, sesame seeds, or pistachios.
11. Place the coated balls into a clean glass jar.
12. Pour olive oil over the balls until completely submerged.
13. Seal the jar and refrigerate for at least 24 hours before serving.

Notes

• Whole milk yogurt produces the richest and creamiest texture.
• Greek yogurt can be used to reduce draining time.
• Keep the labaneh balls fully submerged in olive oil for proper preservation.
• The flavored olive oil can be reused in dressings and marinades.
• Serve with pita bread, olives, fresh vegetables, or as part of a mezze platter.
• Store refrigerated for up to 1 month.

Nutrition

• Serving Size: 1 labaneh ball
• Calories: 85 kcal
• Sugar: 1 g
• Sodium: 80 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 5 mg