Traditional Lebanese Labneh Balls | Easy Step-by-Step Recipe

Yogurt Balls (Labneh Balls)

A Lebanese fermented yogurt ball that, when done right, tastes even better than burrata!

About:
These balls are slightly fermented but can be prepared without an overpowering flavor. The longer they sit in a cool, dry place, the more pungent they become. Handle carefully—this process is similar to canning or jarring, so avoid cross-contamination.

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Ingredients
• Homemade yogurt (or store-bought)
• OR store-bought labneh (thicker than Greek yogurt, like sour cream)
• Paper towels
• Baking soda (optional, for fridge odor control)
• Spices: za’atar, sumac, black seeds, sesame, herbs
• Olive oil (2 parts @Mina)
• Neutral oil (1 part @tazah avocado or similar, optional if refrigerating)

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Instructions
1. Prepare yogurt: Use very thick yogurt/labneh—thicker than Greek yogurt.
2. Form balls: Roll into 1 oz balls, place on a paper towel–lined tray, cover with more paper towels.
3. Drying: Refrigerate 2–3 days (or longer). Keep a box of baking soda nearby for odors. If you have a fridge fan, place balls near it. Change paper towels often for maximum dryness.
4. Flavor & jar: Reshape if needed, roll in spices, then place in a clean jar. Cover with 2 parts Mina olive oil + 1 part avocado oil (if refrigerating). For pantry storage, olive oil alone works.
5. Storage & serving: Keep in a cool, dry place for months or refrigerate for longer life. Serve with pita, olives, or on a charcuterie board.

Bon appétit!

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#LabnehBalls #LebaneseRecipes #MiddleEasternFood #MediterraneanEats #HomemadeLabneh #OliveOilLove #ZaatarMagic #SummerHomemadeMeals #LebaneseCuisine #CharcuterieIdeas