Levantine cuisine · Salads & Mezze

Labneh Mkabbale

Balls rolled from strained yogurt, preserved in olive oil and rolled in zaatar or chili.

Ingredients · for 6 servings

• 1 kg yogurt (10% fat)
• 2 tsp salt
• 250 ml olive oil
• 2 tbsp zaatar spice blend
• 1 tsp chili flakes
• 2 tbsp sesame seeds
• 1 tsp dried mint

Instructions

1. Stir the salt into the yogurt until smooth, pour into a colander lined with cheesecloth, tie the cloth together, and let drain over a bowl in the fridge for 48 hours – only this time makes it moldable.
2. Carefully release the drained labneh from the cloth; it should be firm like soft butter, otherwise let it hang for a few more hours.
3. With lightly oiled hands, shape into walnut-sized balls and place on a baking sheet lined with parchment paper.
4. Let the balls dry uncovered in the fridge for 2 hours, so a light skin forms on the outside and they hold their round shape.
5. Toast the sesame seeds in a dry pan for 2–3 min until golden brown, mix with zaatar, chili flakes, and crumbled mint, and roll some of the balls in it.
6. Layer all the balls loosely into a clean jar, cover completely with olive oil, and serve chilled with flatbread within 3 weeks.