A sweet treat that’s as indulgent as it is beautiful… Early this year in Dubai, the strawberry chocolate pistachio cups went viral: and it’s easy to see why. We all know strawberries and chocolate are a match made in heaven, but in Dubai’s culinary scene, pastry chefs took it a step further by adding crispy …
Labneh Balls recipe, you’re in for a treat! These creamy, tangy, and flavorful cheese balls are a staple in Levantine and Middle Eastern cuisine.
“You’ve tried hummus-now meet its cooler, roll‑able cousin! Watch these tangy labneh balls go from plain yogurt to mezze magic in a snap. ”
Made from strained yogurt, Labneh is a versatile dairy product that can be used as a spread, dip, or in this case, formed into delectable balls. Whether you’re hosting a gathering or just looking for a fun and easy snack.
TL;DR
Strain salted yogurt 48‑72 h → roll into 1‑inch balls → air‑dry 12 h → coat with za’atar & herbs → submerge in good olive oil. Keep chilled up to 1 month (or shelf‑stable 2 weeks if pH ≤ 4.4). Eat on mezze platters, salads, or toasts!
Why Should You Make Labneh Balls?
High‑protein, budget‑friendly:uses plain yogurt.
Make‑ahead: 10 min hands‑on, keeps for weeks.
Versatile flavour canvas: swap herbs & spices.
Bariatric‑diet & Weight‑Watchers‑friendly (2 points per ball).
Beetroot powder: For a vibrant color and earthy flavor
Pistachios: Finely chopped, for coating
Cheesecloth or a tea towel: For straining the yogurt
Ingredient notes & smart substitutions
For Yogurt you can use Full‑fat Greek = quickest, but any unflavoured yogurt works. For vegan labneh balls use thick coconut yogurt + ½ tsp agar in the oil.
Fine sea salt (1 tsp): Essential for whey drainage & safe preserving.
Extra‑virgin olive oil(2–3 cups): Choose a fruity oil; must fully cover the balls.
Optional flavour boosters: Lemon zest curls, dried rose petals, chilli flakes, roasted garlic cloves in the jar.
Step‑by‑step: From yogurt tub to bite‑size cheese balls
1. Strain – 48 to 72 hours
Stir salt into the yogurt.
Line a sieve with a double layer of cheesecloth; place over deep bowl.
Pour yogurt in, knot the cloth, and refrigerate 48 h (60 h for ultra‑firm). Discard or save whey for smoothies.
2. Roll & air‑dry
Unwrap thick labneh; it should resemble cream cheese.
Lightly oil your palms and roll into balls.
Arrange on parchment; let air‑dry for 40 minutes.
3. Coat & marinate – ready to eat after 24 hours
Roll each ball in chosen herb/spice mix.
Pack into sterilised glass jar, layering flavour extras.
Pour olive oil until balls are completely submerged (no peaks above oil).
Seal and chill in fridge for 24 hrs for flavours to meld.
Food‑safety & storage
Target pH ≤ 4.4 (yogurt already ~4.0).
Use sterilised jars (10 min boiling water bath).
Keep submerged in oil to exclude oxygen; store refrigerated up to 4 weeks.
For counter‑top gifting: add ½ Tbsp white‑wine vinegar per cup oil → shelf‑stable 14 days < 23 °C.
Freeze? Yes! place balls on tray to freeze, transfer to bag (oil becomes grainy so freeze without oil).
Hint: Be Patient while straining, because the longer you strain the yogurt, the firmer your Labneh Balls will be. For a thicker consistency, aim for at least 48 hours of straining.
Variations You Can Try
Herbed Version: Mix finely chopped fresh herbs like dill, parsley, or chives directly into the Labneh before forming the balls.
Spicy Version: Add a pinch of cayenne pepper or crushed red pepper flakes to the Labneh for a spicy kick.
Zesty Version: Add grated lemon or lime zest to the Labneh for a refreshing, citrusy flavor.
How to Store and Reheat
Storing: Labneh Balls can be stored in the refrigerator for up to two weeks, as long as they’re submerged in olive oil. This method not only preserves them but also allows the flavors to deepen over time.
Reheating: If you prefer your Labneh Balls warm, you can lightly warm them in the microwave or oven, but be careful not to melt them. They’re best enjoyed at room temperature.
Top Tip
For the best flavor and texture, let the Labneh Balls marinate in extra virgin olive oil for at least a few hours before serving. If the spice mixtures don’t stick well, lightly coat the them in olive oil before rolling them in the spices for a better adherence.
Serving ideas
Build a mezze platter with hummus, muhammara & olives.
Smash onto sourdough toast with roasted tomatoes.
Crumble over roasted veggies or grain bowls.
Skewer with cherry tomatoes & basil for a picnic appetiser.
Add to office snack boxes—pair with cucumber sticks for a 10‑g protein nibble.
FAQs about the Labneh Balls Recipe
How long do Labneh Balls last?
When stored properly in olive oil, they can last up to two weeks in the fridge.
What’s the best way to serve Labneh Balls?
Serve them with warm pita, crackers, or veggies. They’re also great for topping salads or adding to a cheese board.
Can I make Labneh Balls with non-dairy yogurt?
Yes, you can use non-dairy yogurt, such as coconut or almond yogurt, to make dairy-free Labneh Balls. Just ensure it’s thick enough to strain.
What can I do with the leftover olive oil?
The olive oil used to preserve Labneh Balls is infused with flavor and can be used in salad dressings, marinades, or drizzled over roasted vegetables.
Can I freeze labneh balls?
Yes! you can freeze the rolled balls on a tray, then bag. When you want to serve, thaw overnight, coat & jar in fresh oil.
Is labneh healthier than cream cheese?
Labneh provides double the protein, gut‑friendly cultures, and around 40 % fewer calories per ounce.
Shanklish vs labneh balls?
Shanklish is aged, often coated in za’atar and left to dry into a firm cheese. Labneh balls are fresh and spreadable.
What yogurt works best?
Full‑fat Greek gives quickest drainage, but plain whole‑milk yogurt tastes creamiest. Avoid flavoured or low‑fat (watery).
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me onInstagram, Facebook, Youtube, Pinterestfor more food inspirations.
Crunchy granola made with dates syrup and flavoured with ground ginger and cardamom to bring the traditional Emirati Batheetha to your breakfast bowl. Of course, the other usual granola suspects will show up too! You guessed it, the nuts, seeds, dried fruits, etc!
Call it a nightingale nest or bracelet, these are light and crispy bite-sized baklavas that are easily addictive. Bulbul Yuvasi can be filled with your favourite nuts or chocolate or spreads. They look so pretty that you would think it is tricky to make, but trust me - these are so easy to shape and bake.
Easy cardamom flavoured sweet kataifi truffles made with ghee roasted kunafa dough and chopped nuts in warm sweetened condensed milk. An easy dessert made with just five ingredients in less than 15 minutes!
Kafta bil Sanieh is a Lebanese casserole prepared with ground meat patties and roundels of potatoes, onions and tomatoes that are layered and baked in a spiced tomato sauce. Kafta bi-siniyyeh is best served with Riz bi sharieh (vermicelli rice) or fresh pita bread and some fresh green salad.
As promised in my Dawood Basha recipe post, here is how I make Riz bi Sharieh, the staple Lebanese style rice with vermicelli with just four simple ingredients! This traditional rice with butter toasted vermicelli is a great alternative to the regular rice dish. The lovely contrast in colour and texture makes it stand out and goes well with any Middle Eastern stew or main course. Did I tell you this is super easy to make too?
A chicken version of my popular Daoud Basha stew with the same gusto of meatballs, potatoes and peppers in tangy-sweet tomato sauce is best served with buttery vermicelli rice. I thoroughly enjoyed making this several times since Ramadan and so you will find pictures of different attempts. Hope you will enjoy this recipe and share your comments.
Login
