1470 minutes
Creamy labneh balls marinated in olive oil with za'atar, Aleppo pepper, garlic, and dill for a flavorful appetizer or snack.
Labneh, drained
0 oz
0.25 fluid ounces
Za'atar
0 oz
0 oz
Garlic Clove, smashed
each
bunch
1. Form Labneh Balls
Start by rolling the labneh into small, teaspoon-sized balls; this will shape your delicious bites. Use your hands to gently form the balls, ensuring they're smooth and uniform in size. Set them aside on a plate while you prepare the next steps.
2. Prepare Baking Dishes
Next, take small baking dishes and coat them with olive oil. The oil should cover the entire bottom of the dishes with a thin layer, acting as a welcoming bed for the labneh balls.
3. Coat Labneh Balls with Spices
Toss the labneh balls into za'atar and Aleppo pepper in separate bowls, ensuring they're evenly coated. If preferred plain, place the balls directly into the oiled dish and scatter the smashed garlic and dill sprigs around them.
4. Marinate Labneh Balls
For the marination, submerge the coated labneh balls in olive oil within the baking dishes. Cover the dishes with plastic wrap or a lid, and let them rest in the refrigerator for 24 hours.
5. Serve Labneh Balls
When you're ready to enjoy them, bring the marinated labneh balls to room temperature. This step ensures they become soft and spreadable, perfect for serving.
Using full-fat plain yogurt is essential for creaminess and tang. For a more authentic flavor, traditional plain yogurt is preferable over Greek yogurt, and organic or farm-fresh options often have superior flavor and texture.
Strain the yogurt with a fine-mesh sieve or cheesecloth in the refrigerator for at least 24 hours for a thick consistency, or 48-72 hours for firmer labneh suitable for rolling into balls.
Use olive oil as a base and add herbs like thyme, oregano, or za’atar, and spices like sumac or chili flakes. Incorporate garlic cloves or lemon zest judiciously to complement the labneh without overwhelming it.
Use high-quality extra virgin olive oil for marination to enhance taste and preserve the labneh balls, ensuring they are fully submerged to prevent spoilage.
Serve labneh balls at room temperature and store in the fridge, fully submerged in olive oil, for up to 2-3 weeks, always covered with oil to maintain quality.
Comments (0)