Information
Prep: 10 mins | Rest Time: 24 hours | Serves: 4–6 | Vegetarian
Ingredients list
Labneh:
- ½ tub (approx. 250g) Greek yogurt
- A generous pinch of salt
- Clean cheesecloth or muslin
Sweet Labneh Balls:
- Chopped walnuts
- Chopped dried cranberries
- Sprinkle of cinnamon
- Crusty toasted bread, to serve
Savoury Labneh Balls:
- Chopped fresh mint
- Chopped pistachios
- Chilli flakes
- Lemon zest
- Olive oil, for drizzling
- Crackers or flatbread, to serve
Method
To Prepare the Labneh:
- Line a bowl with clean cheesecloth or muslin.
- In a separate bowl, mix Greek yogurt with a generous pinch of salt, then spoon it into the cloth.
- Gather the edges of the cloth, tie securely, and suspend over a bowl (or place in a sieve set over a bowl).
- Refrigerate and allow to strain for 24 hours. After 24 hours, you’ll have thick, creamy labneh. Scoop it into an airtight container until ready to use.
To Assemble the Labneh Balls:
- On a plate, prepare your coating — either a sweet mix (e.g. chopped dried fruit, nuts, cinnamon) or a savoury mix (e.g. herbs, spices, lemon zest, crushed nuts). Roll the labneh into small bite-sized balls.
- Gently roll each ball through the chosen coating until fully covered.
- Arrange the labneh balls on a serving plate, drizzle with olive oil (for savoury) if desired.
- Serve with crackers, flatbread, or toasted bread.
