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An image of labneh balls on a plate.

Labneh Balls

Soft, protein-rich labneh balls made from Greek yogurt, coated in herbs and spices, and preserved in olive oil. This no-cook recipe is easy to prep and customizable.
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Servings3 balls
CuisineLebanese
Ingredients Method Notes

Ingredients

For hung curd/ Greek yogurt
  • ¾ cup / 200 g yogurt
  • ⅓ tsp salt
For labneh balls
  • 120 g hung curd/ Greek yogurt
  • Oregano seasoning
  • Peri-peri seasoning
  • 2 tsp sesame seeds, toasted
  • Olive oil

Method
 

For hung curd / Greek yogurt
  1. Stir salt into fresh yogurt, then transfer it to a strainer to make Greek yogurt.
  2. Keep it in the refrigerator in a strainer for up to three days.
For labneh balls
  1. Lightly oil your palms to prevent sticking.
  2. Scoop out one to two spoonfuls of Greek yogurt and roll into a smooth ball.
  3. Repeat with the remaining yogurt.
  4. Roll each ball in the seasoning of your choice. I coated one with oregano, and the others with peri-peri seasoning, then rolled the peri-peri ones in toasted sesame seeds.
  5. Place the balls in an airtight jar and pour in olive oil until they are fully submerged.

Notes

  • Lightly oiling your palms helps prevent sticking while shaping the balls.
  • Seasonings can be customized- herbs, spices, or seed coatings all work well.
  • Ensure the labneh balls are fully submerged in olive oil for proper storage.
  • Can be stored in an airtight jar at room temperature for 2-3 months.
  • Always use a clean, dry spoon when serving to prevent spoilage.