Quick & Easy Labneh Balls

Name: Quick & Easy Labneh Balls
Cuisine: Lebanese
Ingredients: 1 cup Yaza Plain Labneh; 4 tbsp Sumac; 4 tbsp Dried Mint; 4 tbsp Za'atar; 2 tbsp Olive Oil (for your hands)

Labneh balls are a beloved Levantine staple — creamy, tangy, and perfect for dipping, spreading, or adding to a mezze platter. Because Yaza Plain Labneh is already thick, it strains much faster than yogurt, making these ready in just a few hours. Roll them in olive oil and your favorite seasonings for a beautiful (and delicious) homemade touch.

Ingredients 5
Steps 13

Make it

Strain the Labneh

1
Line a sieve with cheesecloth and place it over a bowl.
2
Add the Yaza Plain Labneh, gather the cheesecloth edges, and lightly twist to secure.
3
Let strain 3–5 hours in the fridge (or on the counter if cool).
4
The labneh should become firm enough to roll but still creamy.

Prep Your Hands

5
Pour a little olive oil into your palms and rub your hands together.
6
This keeps the labneh from sticking and adds flavor.

Roll the Balls

7
Scoop out about 1 tablespoon of thickened labneh.
8
Roll gently between your palms to form small, smooth balls.

Season

9
Place your dried mint, sumac, and za’atar in separate shallow bowls.
10
Roll each labneh ball in your seasoning of choice until coated.

Serve or Store

11
Enjoy immediately on a mezze platter, salad, or toast.
12
For storing, place the balls in a clean jar and cover completely with olive oil.
13
They’ll keep for up to 2 weeks in the fridge.