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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.

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)

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

Find it online: https://thefamilycooking.com/homemade-labaneh-balls/