Homemade labaneh balls
User Reviews
5
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Prep Time
1 d
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Additional Time
30 mins
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Total Time
1 d 30 mins
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Servings
6 servings
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Calories
49 kcal
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Cuisine
Middle Eastern, Israeli
Homemade labaneh balls
Description
This recipe uses full-fat Greek yogurt (preferably goat's or sheep's milk) strained through cheesecloth for at least eight hours to create a thick labaneh. Once thickened, the labaneh is rolled into small balls with well-oiled hands and then coated in different spice blends such as za'atar, sumac, paprika, crushed walnuts, or black sesame seeds to add flavor and texture.
Serving involves placing the balls on a platter drizzled with extra virgin olive oil and sprinkled with chili flakes. Alternatively, if short on time, the labaneh can be served spread on a plate with toppings drizzled over. The process transforms strained yogurt into a rich, versatile cheese that can be flavored in various ways for entertaining or meals.
Ingredients
- 500-1000 ml Greek yogurt preferably goat's or sheep's milk, whole milk
- ½ teaspoon salt
- Spices and flavourings of your choice:
- chives finely chopped
- za'atar spice blend
- sumac
- paprika smoked or sweet, both are fine; just make sure you're using high-quality paprika
- black sesame seed
- walnuts crushed
- extra virgin olive oil for serving
- chili flakes for serving
Instructions
- Lay out two layers of cheesecloth over a strainer, and pour the yogurt into it. Tie the yogurt in the cheesecloth, creating a little sack that can be hung up. Hang cheesecloth with yogurt to dry over a sink for at least eight hours, and up to 24 hours. On a hot summer's day, transfer draining yogurt to the fridge after the night, and hang it in there to continue draining.
- To prepare labaneh balls, lay out each spice or flavouring on a flat plate. With well-oiled hands, roll labaneh into small balls, and then roll each ball in a different spice mixture.
- Drizzle olive oil onto a serving platter, and sprinkle with chilli flakes. Serve labaneh balls in the oil, and drizzle with a bit more oil.
- If you're short on time, avoid balling the labaneh and just serve it spread out on a plate, drizzled with olive oil, za'atar and sesame and/or sumac.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 224mg | 9% |
| Potassium | 118mg | 3% |
| Sugar | 3g | 6% |
| Vitamin A | 3IU | 0% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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