Make these marinated labneh balls your new weekend cooking project
makes
1kg
Marinated labneh
Ellie and Sam Studd look to labneh, an age-old Middle Eastern favourite that teaches techniques for no-waste preservation in the modern world. Begin this recipe 1 day ahead.
Ingredients (7)
- 1kg pot-set natural yoghurt
- Chopped mixed herbs (we used flat-leaf parsley, tarragon and mint), to coat
- Chilli flakes & za’atar, to coat
- 2 cups (500ml) extra virgin olive oil
- 1 tsp whole peppercorns
- 1 sprig bay leaves
- 4 garlic cloves, blanched and refreshed
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Combine the yoghurt with 2 tsp salt flakes in a bowl, then transfer to a sieve lined with muslin or cheesecloth set over a bowl. Fold the muslin over and tie with kitchen string or elastic to enclose. Refrigerate overnight, allowing excess liquid to drain from the yoghurt.
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2.Dip your fingers in oil and roll the strained yoghurt into balls about the size of a cherry tomato. Coat in desired seasoning (chopped mixed herbs, chilli flakes, za’atar).
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3.Place olive oil in a jar with a lid. Add the peppercorns, bay leaves, blanched garlic, and labneh balls. Seal with lid.
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4.Labneh balls can be stored in the fridge for up to a month. We also recommend using the infused oil for cooking, as a salad dressing, or drizzled over avocado toast.
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