What glorious colors🌈, these little gems are herb infused yoghurt cheese balls and are truly spectacular. Yet simplest things for a spread or a side dish or a cheese platter – thick, tangy, spreadable and delicious!
Another beautiful recipe inspired from
Recipe available online and sharing my version:
Spices- Za’atar, Sumac, Aleppo Chilli Flakes, Saffron, Rose Petals
Herbs- Rosemary, Oregano, Thyme
▶️Turning Greek Yogurt into Labneh
You need a muslin cloth:
Add a pinch of salt into your Greek yogurt and mix well.
Lay the muslin cloth into a bowl and pour the yogurt into the muslin cloth, you can either wrap the cloth and put it over a sieve set to drain. Leave it in fridge for 24-48 hours.
After this time, the result should be a thick, creamy texture with a slightly tangy taste and a hint of salt.
Your labneh texture should be thick enough that you can roll into small balls.
Roll the Labneh into small balls ( around 1.5 inch ball)
▶️Turning Labneh into pretty spiced balls:
After rolling your Labneh into balls, roll it into spices and flavors of your choice, I used Za’atar, sumac, rose petals, saffron and Aleppo chili flakes to coat them.
You can then eat these right away or put them into a jar and cover with olive oil and store in the fridge. Voila!!