Labneh Balls in Herb Oil
Tangy labneh rolled into balls and marinated in herby olive oil. These sit in your fridge looking gorgeous and get eaten with everything.
Appetizers · Prep 20 min · Serves 8 · Easy · By Tina · Published
Ingredients
- 500 g Greek yogurt, full-fat, strained 24-48 hours
- 300 ml olive oil, good quality
- 2 cloves garlic, sliced
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 0.5 tsp chili flakes
- 1 strip lemon zest
- 6 black peppercorns
- 1 tsp salt
These little labneh balls are the kind of thing that makes your fridge look like a Mediterranean deli. You roll strained yogurt into balls, drop them in a jar of olive oil with herbs, garlic, and chili, and let them marinate for at least a day.
The result is these tangy, creamy little bites that are incredible on bread, in salads, on pasta, or just eaten straight from the jar with a fork when nobody is looking. Which I do frequently.
The infused oil is almost as good as the labneh — use it for dipping bread or drizzling over grilled vegetables.
Pro Tips
- Strain Greek yogurt through cheesecloth for 24-48 hours. The longer you strain, the firmer the balls.
- Roll with lightly oiled hands to prevent sticking.
- Use good olive oil — it is doing a lot of work here.
- The labneh improves the longer it sits in the oil. A week is even better than a day.
Serving
Serve the balls with the herby oil, warm bread, olives, and sliced tomatoes. This is the ultimate appetizer spread with zero cooking required.
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