Go Back
–+ servings
Labneh ball dipped in aleppo pepper on a white plate with more dipped in sumac, sesame and nigella seeds and za'atar
No ratings yet

Homemade Labneh Balls (With Herbs & Spices!)

Yield: 10 pieces
Prep: 10 minutes
Resting Time: 3 days
Total: 3 days 10 minutes
Author: Amina Al-Saigh
Made from strained yogurt, these labneh balls take thick, creamy labneh and rolls them into balls, dipping them in a variety of spices and dried herbs. The olive oil poured on top helps to preserve them. They are delicious spread on toasted bread or pita for a quick snack or appetizer.
Print Pin Recipe

Ingredients
 

If Using Whole Milk Yogurt

  • 1 recipe labneh, as written

If Using Greek Yogurt

  • 1 recipe labneh, replace whole milk with greek yogurt

If Using Store Bought Labneh

  • 550 ml labneh, container size may vary

Toppings

  • 1 tablespoon za'atar
  • 1 tablespoon sumac
  • 1 tablespoon Aleppo pepper, (use chilli flakes if you like a lot of heat)
  • 1 tablespoon dried mint
  • 1 tablespoon toasted sesame seeds and nigella seeds
  • olive oil, extra virgin, as needed

Instructions
 

If Using Whole Milk

  • steel bowl with strainer with yogurt in cheesecloth on a pink background
    Prepare labneh according to recipe directions. Extend the straining time to 3-4 days. You can test on day 3 and see if it is thick enough to roll.

If Using Greek Yogurt

  • Prepare labneh according to recipe directions. Straining time will be 2-3 days. You can test on day 2 to see if it is thick enough to roll.

If Using Store Bought Labneh

  • steel bowl with strainer with cheesecloth and labneh in the strainer
    Strain the labneh in a paper towel or cheese cloth lined mesh strainer over a large bowl. Allow it to strain for 1 day in the fridge. You will likely not have much liquid release but this helps to dry out the labneh to make it easier to roll.

Rolling

  • Labneh balls being formed into spheres with some on a white plate and a gloved hand forming the ball above a small plate with aleppo pepper on a blue patterned tile
    Once it is ready to roll, with gloved hands (it gets messy!) roll 2-3 tablespoons of your prepared labneh into a smooth ball sized shape. Place on a clean plate or tray and continue with the rest.
  • Labneh ball in a small plate of aleppo pepper and small plate of za'atar with some more in the backgroundon a white plate on a white and blue patterned background
    Place your desired toppings in separate plates. Roll the balls into the toppings one at a time, ensuring they are completely covered. Place on a clean plate or tray.
  • Coated labneh balls in a glass mason jar with a lid on a blue and white patterned background with aleppo pepper and za'atar in a small plate and a small bottle of olive oil in the background
    If you are leaving them plain, go ahead and place them straight into a clean jar. Place the ones rolled in toppings into the clean jar, carefully stacking them on top of each other.
  • Coated labneh balls in a glass mason jar filled with olive oil with a lid on a blue and white patterned background with aleppo pepper and za'atar in a small plate and a small bottle of olive oil in the background
    Pour over a good quality olive oil until they are fully submerged. Cover with an air tight lid and place in the fridge.
  • Keep in the fridge for 3-6 weeks, make sure they are fully covered by olive oil at all times. Take out 1 hour before serving to allow the olive oil to liquify (it will solidify in the fridge).
  • Aleppo labneh spread on a a piece of toasted bread with plain toasted bread beside it on a wooden board with labneh balls in the background on a blue and white patterned tile
    Serve as an appetizer with other dips and warm pita or spread on toasted bread or crackers.
Serving: 1g, Calories: 28kcal, Carbohydrates: 2g, Protein: 5g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.02g, Trans Fat: 0.003g, Cholesterol: 2mg, Sodium: 17mg, Potassium: 66mg, Sugar: 2g, Vitamin A: 2IU, Calcium: 52mg, Iron: 0.03mg
Did you make this recipe?Please leave a star rating and review below!