Labneh Balls Recipe

I recently experimented with a Labneh Balls Recipe that mixes creamy full-fat yogurt with extra virgin olive oil and a sprinkle of zaatar spice. I love how the touch of honey and optional pistachios add a gentle surprise to the creamy base, inviting you to relish the charm of layered flavors.

I’ve been experimenting with flavors and came across this labneh balls recipe that really surprised me. I started with 4 cups of plain full-fat yogurt, a teaspoon of salt, and added a couple tablespoons of extra-virgin olive oil to create that super smooth base.

I mixed in a tablespoon of zaatar spice blend to give it a little punch of flavor and, sometimes, I even add a tablespoon of honey if i’m feeling adventurous and want a hint of sweetness. Once i strained the mixture into a cheese ball jar, i rolled the thick yogurt cheese into small balls.

If you fancy an extra crunch, i lightly coat them with a quarter cup of chopped pistachios or walnuts. This labneh creation brings together elements that remind me a bit of Syrian cheese and Lebanese Armenian food.

Each bite is unique and a little taste of tradition that i’m excited to share.

Why I Like this Recipe

I really love this recipe because it’s super simple but ends up tasting so unique. I like that I can make the labneh balls ahead of time and let them thicken in the fridge for a whole day; that waiting makes them creamier and gives them a perfect, almost cheesy texture. Another thing I dig is the way the extra-virgin olive oil and zaatar spice really bring out a deep, savory flavor that feels both comforting and a little fancy. I also appreciate that there are plenty of options like adding a drizzle of honey for some sweetness or rolling them in chopped nuts for extra crunch; it makes the whole experience feel very customizable. Lastly, the whole process feels hands-on and personal, and I love that it gives me a sense of pride that I made a tasty snack from just a few simple ingredients.

Ingredients

• Full-fat yogurt offers protein, calcium and probiotics that benefits gut health and gives creamy texture.
• Salt enhances flavor and balances taste profiles without overpowering the dish.
• Extra-virgin olive oil offers heart healthy fats and antioxidants while adding richness and silky texture.
• Zaatar spice blend delivers herby, tangy flavor with nutty undertones that brighten up any recipe.
• Honey provides natural sweetness and subtle floral hints that perfectly complement savory labneh.
• Chopped pistachios or walnuts add crunchy texture along with healthy fats, fiber, and protein.

Ingredient Quantities

• 4 cups plain full-fat yogurt
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil (plus a little more for drizzling later)
• 1 tablespoon zaatar spice blend
• Optional: 1 tablespoon honey if you want a touch of sweetness
• Optional: 1/4 cup chopped pistachios or walnuts for coating

How to Make this

1. In a large bowl, stir together 4 cups plain full-fat yogurt and 1 teaspoon salt until it’s well mixed.

2. Line a colander or strainer with a clean cheesecloth and pour the yogurt mixture into it. Set it over a big bowl and let it drain in the fridge for about 24 hours until it thickens into labneh.

3. Once thickened, scoop the labneh out with a spoon; you’ll notice it’s much creamier and firmer now.

4. With clean hands, roll the labneh into small balls – about the size of a walnut or your preference.

5. Place the labneh balls into another bowl and gently toss them with 2 tablespoons extra-virgin olive oil and 1 tablespoon zaatar spice blend. Make sure all sides get a little bit of the spice.

6. If you want a little sweetness, drizzle 1 tablespoon honey over the balls and gently toss again so it distributes evenly.

7. For extra crunch, roll the balls in 1/4 cup chopped pistachios or walnuts. This coating gives them a fun texture and flavor.

8. Drizzle a bit more olive oil on top before serving, and enjoy your labneh balls as a tasty snack or appetizer.

Equipment Needed

1. A large bowl for mixing the yogurt and salt
2. A measuring cup and spoon for the yogurt, salt, olive oil, zaatar, and honey
3. A colander or strainer that you can line with a clean cheesecloth
4. An extra bowl to catch the liquid as the yogurt drains in the fridge
5. A spoon for stirring and later scooping out the thickened labneh
6. A fridge for letting the yogurt drain and thicken for about 24 hours
7. A knife and cutting board if you need to chop the pistachios or walnuts yourself

FAQ

Labneh Balls Recipe Substitutions and Variations

• You can swap the full-fat plain yogurt with Greek yogurt if you want a thicker and creamier texture.
• If you have to replace the extra-virgin olive oil, try using avocado oil. Its pretty similar in flavor and healthy fats.
• Instead of using the zaatar spice blend you can mix equal parts dried thyme, oregano, and marjoram with a handful of sesame seeds for a similar taste.
• If honey isn’t on hand, you can drizzle in some agave nectar or maple syrup for that extra touch of sweetness.

Pro Tips

1. Make sure you let the yogurt really drain well using a clean cheesecloth; if it’s too wet the labneh won’t get thick enough so give it the full 24 hours in the fridge for the best texture.

2. When you’re rolling the labneh into balls, be gentle with your hands so they don’t break apart; working in small batches can help you keep them nice and uniform.

3. If you’re using nuts, try lightly toasting them in a dry pan first. It’ll add an extra crunch and bring out a richer flavor, which makes the labneh even tastier.

4. Don’t mix the olive oil and zaatar too roughly with the labneh balls. A light toss is enough so that every bite gets a hint of that spiced flavor without overpowering the creamy yogurt.