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RECIPE

Marinated labneh balls

Once you have some labneh ready to go, these are a cynch, and keep for months

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  • place PRE 10 minutes
  • place COOK None
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Find a simple recipe for labneh here 

Recipe adapted from Shuk (Artisan Publishing)

  • Scoop out about 2 tablespoons of labneh and roll it into a ball.
  • Gently arrange the balls in a wide-mouth sterile jar or other sterile container with a tight-fitting lid.
  • Once all the balls are in the jar, pour in enough oil to cover by about an inch. Tap the jar gently to dislodge any air pockets.
  • Store the labneh balls 
in the refrigerator for up 
to 4 months.
  • To serve the labneh balls, remove them from the oil using a clean utensil (not your fingers) and arrange them on a plate.
  • To dress them up, roll them in one or more of 
the suggested garnishes before serving.
Makes: 16 to 24 balls
Ingredients

480g very firm labneh, ideally strained for 3 days (find a recipe for labneh here

Extra-virgin olive oil

Garnishes: 

Za’atar, chopped fresh thyme and mint, finely chopped pistachios or hazelnuts, or dukkah

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