Quick & Easy Labneh Balls

Serves 4–6 | Prep: 10 minutes + 3–5 hours draining | Total: ~3.5–5.5 hours

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.

 

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Quick & Easy Labneh Balls

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.
Pin Recipe

Ingredients
  

  • 1 cup Yaza Plain Labneh
  • 4 tbsp Sumac
  • 4 tbsp Dried Mint
  • 4 tbsp Za'atar
  • 2 tbsp Olive Oil for your hands

Equipment

  • 1 Cheesecloth

Method
 

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
  1. Pour a little olive oil into your palms and rub your hands together.
  2. This keeps the labneh from sticking and adds flavor.
Roll the Balls
  1. Scoop out about 1 tablespoon of thickened labneh.
  2. Roll gently between your palms to form small, smooth balls.
Season
  1. Place your dried mint, sumac, and za’atar in separate shallow bowls.
  2. Roll each labneh ball in your seasoning of choice until coated.
Serve or Store
  1. Enjoy immediately on a mezze platter, salad, or toast.
  2. For storing, place the balls in a clean jar and cover completely with olive oil.
  3. They’ll keep for up to 2 weeks in the fridge.