#labneh #dairy #lebanesefood #lebanesecuisine

Who said labneh has to be spread on a plate with a drizzle of olive oil?
Why not roll it into rich, tangy little balls soaked in golden olive oil — labneh mka3zleh, the real star of the Lebanese mezze table!

Ingredients:
⭐️1 kg full-fat plain yogurt
⭐️1 tsp salt
⭐️Extra virgin olive oil (for preserving)

Instructions:
•Mix the yogurt and salt thoroughly.
•Pour it into a cheesecloth-lined colander or a muslin bag.
•Place over a bowl, cover, and refrigerate for 3 days to drain most of the whey and get a thick, spreadable labneh.
•Once the labneh is thick, scoop it into equal portions using a spoon or small scoop (about the size of a walnut).
•Place the scoops on a tray lined with parchment paper or a clean towel.
•Cover lightly (e.g., with a paper towel or cheesecloth) and refrigerate for 3 days. This step helps remove even more moisture and firms up the labneh naturally.
•After the drying period, roll each scoop into a smooth ball using your hands. The texture should now be firm and pliable.
•Place the labneh balls into a sterilized jar.
•Pour enough extra virgin olive oil to fully submerge the balls.
Seal the jar and refrigerate. The balls will keep for several weeks

عملنا سوا لبن من الحليب ولبنه من اللبن واليوم راح نعمل لبنه مكعزله من اللبنه من بعد ما نترك اللبنه بكيسها بالبراد لمده ثلاث اربع ايام تتصفي ميتها منقسمها بهالطريقه بنحطها على شقفه نظيفه بالبراد كمان اربع خمس ايام تتنشف اكثر بنبلش نعمل دعابيل بنحطهم بمرضبان دعبوله دعبولتين ثلاثه 10 20 ومنغطيهم كلهم بزيت الزيتون وهيك راح تذوقوا اطيب لبنه مكعزله ضايقينها بحياتكم بتعرفوا ليش؟ لانه انتم عملتوهم