Name: Easy Homemade Labneh Balls Recipe
Cuisine: Middle Eastern
Ingredients: 1 cup labneh; 2 tbsp sumac; 1/2 -3/4 cup extra virgin olive oil

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Transform creamy, tangy homemade labneh into little rich and smooth labneh balls that are bursting with Mediterranean flavor. Labneh balls are rolled in vibrant herbs, fragrant za'atar, tangy sumac, or finely crushed pistachios and then stored in extra virgin olive oil. Perfect to add them to a cheese board, mezze platter, or appetizer tray. Learn how to make delicious and creamy labneh balls at home with our easy recipe

An open glass jar with labneh balls and olive oil

Did you make a batch of our homemade labneh and you won’t be able to eat it before it goes bad? Do you have to empty your fridge because you are going on vacation? Don't throw away your homemade labneh make it into labneh balls! The olive oil will preserve them and make them last longer, and they will be ready for you in the fridge when you need them.

What are Labneh Balls?

Labneh balls are exactly what they sound like. Homemade labneh that gets rolled into balls, coated with your favorite herbs and spices, and then preserved in olive oil to last for several weeks in the fridge. These little gems are silky yet firm, flavorful, and perfect for spreading on toast.

Ingredients You'll Need for Labneh Cheese Balls

Homemade Labneh. Homemade is best for this recipe because you can strain the yogurt to get it as thick as you need to be able to roll it into balls.
Spices. We're rolling ours in Sumac here, but the flavor possibilities are endless! See below for more ideas.
Extra Virgin Olive Oil. This will completely cover the balls in a glass jar and help preserve this delicious snack.

Flavor Variations for Homemade Labneh Balls

We're showing you coat the labneh balls in Sumac, but there are many other delicious coatings for these yogurt cheese balls. Choose your favorite and or use them all in the same batch.

Za'atar
Aleppo Pepper or Red Pepper Flakes
Sesame Seeds
Shawarma Seasoning
Dukkah
Poppy Seeds
Dried Mint
Dried Parsley
Lemon Zest
Fresh Herbs (dill, thyme, lavender)
Ground Nuts (pistachios, walnuts, or almonds)

How to Make Labneh Balls

overhead image of a ball of labneh being rolled in spices

Roll the labneh into balls

Place the sumac or other coating on a small plate or bowl and roll the labneh balls to coat well

overhead image of spice-coated labneh balls inside a glass jar

Step 3: Place the sumac-coated labneh balls into a glass jar.

overhead image of spice-coated labneh balls in a glass jar covered with liquid

Step 4: Fill the jar with olive oil.

A closed glass jar with labneh balls and olive oil

Cover tightly and store in the refrigerator.

How to Eat Labneh Balls

Homemade labneh balls make the perfect Middle Eastern appetizer. Serve on a cheese board or mezze platter along with crackers, pita bread, zaatar pita chips roasted garlic, olives, nuts, and cucumbers.

Here are more recipes you can serve along with your yogurt cheese balls:

labneh balls and zaatar pita chips on a plate

How to Store Labneh Balls

After you place the labneh balls in a jar and cover with oil, secure the lid on the jar tightly. Then store in the fridge for 2-3 weeks! As long as the labneh balls are fully submerged, the olive oil will help preserve them. The oil will solidify when it is cold, so before you plan to serve the labneh balls, remove them from the refrigerator and allow to sit at room temperature for about 20-30 minutes to allow the oil to liquify.

How to Use the Leftover Oil from Labneh Balls

After you eat all your delicious labneh balls, you'll have some excess olive oil left in the jar. Don't throw it out! The oil will be infused with whatever seasonings you used to coat your labneh balls. Use the olive oil to make salad dressings, drizzle on hummus, roasted vegetables, pan con tomate, or use it to dip focaccia You can use this infused oil anywhere else you would normally use olive oil for cooking.

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