Homemade Labaneh Balls are a traditional Middle Eastern delicacy made by straining yogurt until thick and creamy, then shaping it into bite-sized balls and preserving them in olive oil. Tangy, rich, and versatile, they are perfect for mezze platters, appetizers, and snacks.
Total Time:26 hours
Yield:20-24 labaneh balls
Ingredients
4 cups full-fat plain yogurt
1 teaspoon salt
2 to 3 cups extra-virgin olive oil, for storing
1 tablespoon dried mint (optional)
1 tablespoon za’atar seasoning (optional)
1 teaspoon dried thyme (optional)
Instructions
Mix the yogurt and salt together in a large bowl.
Line a sieve with cheesecloth and place it over a bowl.
Pour the yogurt mixture into the cheesecloth.
Gather the edges of the cloth and tie them securely.
Refrigerate and allow the yogurt to strain for 24 to 48 hours until thick and firm.
Transfer the strained labaneh to a bowl.
Lightly oil your hands and roll the labaneh into small balls about 1 inch in diameter.
Place the balls on a parchment-lined tray and refrigerate for 1 to 2 hours to firm up.
Roll the balls in dried mint, za’atar, or thyme if desired.
Place the labaneh balls into a clean sterilized jar.
Pour enough olive oil over the balls to completely cover them.
Seal the jar and refrigerate before serving.
Notes
Full-fat yogurt produces the richest and creamiest texture.
Sesame seeds can be used as an additional coating option.
Add crushed red pepper flakes for a spicy variation.
Garlic-infused olive oil adds extra flavor.
Serve with pita bread, olives, crackers, or fresh vegetables.
Keep the labaneh balls fully submerged in olive oil for best preservation.