Homemade Labneh Balls (With Herbs & Spices)

These creamy labneh balls are made from strained yogurt, rolled into bite-sized portions, coated in herbs and spices, then preserved in olive oil. Perfect as a mezze, spread, or snack.

🛒 Ingredients

🥣 Base

▢ Labneh (prepared from one batch of strained yogurt), OR 🥛
▢ 550 ml store-bought labneh (well strained if needed)

🌿 Toppings (choose or mix)

▢ 1 tbsp za’atar 🌿
▢ 1 tbsp sumac 🌺
▢ 1 tbsp Aleppo pepper (or chili flakes) 🌶️
▢ 1 tbsp dried mint 🌿
▢ 1 tbsp toasted sesame seeds + nigella seeds 🌰

🫒 For preserving

▢ Extra virgin olive oil, as needed 🫒

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👩‍🍳 Instructions

🥣 Prepare the Labneh (if not using store-bought)

1️⃣ If using whole milk yogurt, strain for 3–4 days until very thick and rollable.
2️⃣ If using Greek yogurt, strain for 2–3 days, checking on day 2 for consistency.
3️⃣ If using store-bought labneh, strain through a cloth-lined sieve in the fridge for 1 day to remove excess moisture.

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🔵 Shape the Labneh Balls

4️⃣ Once thick and firm, scoop 2–3 tablespoons of labneh.

5️⃣ Roll gently between your hands into smooth, round balls.

6️⃣ Place on a clean tray or plate and repeat with remaining labneh.

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🌿 Coat the Balls

7️⃣ Place each topping (za’atar, sumac, mint, etc.) into separate bowls.

8️⃣ Roll each labneh ball in your chosen coating until fully covered.

9️⃣ Place coated balls on a clean tray.

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🫒 Preserve in Olive Oil

🔟 Transfer labneh balls into a clean glass jar.

1️⃣1️⃣ Pour extra virgin olive oil over them until fully submerged.

1️⃣2️⃣ Seal tightly with a lid.

1️⃣3️⃣ Store in the refrigerator for 3–6 weeks, ensuring they remain fully covered in oil.

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🍽️ To Serve

1️⃣4️⃣ Remove from the fridge about 1 hour before serving to soften the olive oil.

1️⃣5️⃣ Serve with warm pita, toast, or crackers as part of a mezze spread. 😋🫓🧀