Creamy Labneh Balls

Servings – 4

INGREDIENTS
Hung curd – 230 grams
Salt – 1/4 teaspoon
Peri peri masala – 30 grams
Pistachios – 40 grams
Olive oil – 70 milliliters

PREPARATION
1. In a bowl, add 230 grams hung curd and 1/4 teaspoon salt. Whisk until smooth.
2. Using oil‑greased hands, take spoonfuls of the curd mixture and shape them into balls.
3. Coat some of the balls with peri‑peri masala, and others with chopped pistachios.
4. Place the prepared balls into a jar and pour 70 milliliters of olive oil over them so they are well covered.
5. Serve immediately, or store in the refrigerator for up to 1–2 weeks.

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