Creamy, Tangy Labneh Balls (with Za’atar & Sumac)
Labneh is essentially strained yogurt, but don’t let its simplicity fool you. Once thickened and rolled into balls, it becomes a luxurious spread or appetizer that pairs beautifully with herbs, spices, and good olive oil.
This recipes makes around 9-10 mid size balls.
Ingredients
• 2 cup full-fat (3.25%) plain yogurt (recipe)
• Pinch of salt
• Za’atar seasoning (recipe)
• Sumac powder
• Olive oil (enough to submerge the balls)
Instructions
1. Strain the yogurt
Start by turning your yogurt into labneh. Mix the yogurt with a pinch of salt, then pour it into a cheesecloth or clean kitchen towel set over a bowl. Tie it up and let it drain in the fridge for 24–48 hours. The longer it strains, the thicker it becomes.
2. Shape into balls
Once your labneh is thick and spreadable, scoop out small portions and gently roll them into balls using your hands. If it’s sticky, lightly oil your palms.
3. Coat with flavor
Roll the labneh balls in za’atar seasoning or sprinkle them with sumac powder for a tangy, citrusy kick. You can mix and match coatings depending on your taste.
4. Preserve in olive oil
Place the balls in a clean jar and cover them completely with olive oil. Let them sit for at least a few hours before serving to absorb the flavors.
Storage
Labneh balls can last up to 2 weeks in the refrigerator when fully submerged. Take our from the fridge 30 minutes before service to thaw olive oil.
How to Serve Labneh Balls
• Spread on warm pita or crusty bread
• Add to salads for a creamy, tangy bite
• Serve as part of a mezze platter with olives, hummus, and roasted vegetables
• Pair with honey and nuts for a sweet-savory twist
Optional coatings
• Dried herbs (thyme, oregano, mint)
• Crushed red pepper flakes
• Cracked black pepper
• Sesame seeds
Interesting Facts About Labneh
• Ancient roots: Labneh has been enjoyed for thousands of years across the Middle East, making it one of the oldest known dairy preparations.
• Naturally preserved: Storing labneh balls in olive oil isn’t just for flavor—it’s a traditional preservation method that keeps them fresh for weeks.
• Nutrient-rich: Because it’s strained, labneh is higher in protein and lower in lactose than regular yogurt.
• Versatile base: Labneh can be sweet or savory. While this recipe leans savory, it can also be drizzled with honey and nuts for dessert.
Making labneh balls at home is less about complexity and more about patience. With just a few ingredients and a bit of time, you end up with something that feels both rustic and refined—a small jar of creamy, tangy goodness that elevates even the simplest meal.
Thank you for visiting my website. Until next time!
You can follow me on social media using any of the link below.
Facebook Bhavna’s Food Journey
YouTube Bhavna’s Food Journey
Twitter @BhavnasFoodJrny
Pinterest Bhavna’s Food Journey
Instagram Bhavna’s Food Journey
Bhavna's Food Journey 