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In Middle Eastern cooking, labneh balls are the ideal fusion of tradition and simplicity. For many years, these tangy, creamy spheres of strained yoghurt have been a mainstay in Levantine and Mediterranean meals. These little, bite-sized delicacies are a favourite at parties and celebrations since they may be eaten on their own, as a garnish for salads, or as part of a mezze platter.
Labneh is made by straining yoghurt to get rid of extra whey, which gives it a thick consistency that's easy to form into balls. These balls' flavour and appearance can be improved by coating them with different herbs and spices after they have been created. You can make labneh balls that are not only delicious but also beautifully displayed with a few basic ingredients and methods.
Choosing the Right Yogurt
Avoid low-fat or non-fat yoghurts when choosing them because they will have a less gratifying texture. The thicker consistency of Greek yoghurt makes it a popular alternative, but Labneh is traditionally made with regular strained yoghurt. For an even more satisfying flavour and consistency, try to choose yoghurt prepared from whole milk from cows that are given grass. Start the straining procedure as soon as you have your yoghurt so that you may make a creamy base for your Labneh balls.
Straining Process
The straining method is the secret to making the ideal Labneh. Line a colander with fresh muslin cloth or several layers of cheesecloth and set over a deep bowl. Pour the yoghurt into the lined colander after mixing it with the salt. To create a bundle that can be hung over the bowl, the material should be big enough to be gathered and fastened. With this setup, the whey is gradually drawn out of the yoghurt by gravity. It usually takes 24 to 48 hours to strain, depending on the consistency you want. The texture of Labneh balls should be hard enough to maintain their shape when rolled.
Flavouring The Labneh
Even though plain labneh is delicious, flavouring it makes it even more appealing. Before you form the strained yoghurt into balls, you can add different herbs and spices straight into the mixture. Za'atar, dried mint, garlic powder, and fresh herbs like parsley or dill are common additions. To begin, add your preferred flavourings to the strained yoghurt and stir until well combined. Adapt the seasoning to your personal tastes; adding salt is necessary to improve the labneh's flavour in general. You can create different kinds of labneh balls that would successfully cope with people’s preferences while changing the mixtures.
Shaping The Labneh Balls
Now that your flavoured labneh is ready, it's time to form it into balls. When rolling the dough into tiny spheres, it helps to keep your hands from sticking if you lightly grease them. Each ball should have a tablespoon-sized quantity (20–30 grams), however, you can change this depending on how big you like your balls. To start, scoop the labneh and carefully roll it into a smooth ball between your palms. Your labneh might require more straining to extract moisture if it is too soft to maintain its shape. To prevent drying out while you work through the remaining dough, shape each ball and lay it on a dish coated with parchment paper or a moist towel.
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Coating And Preserving Labneh Balls
In addition to adding taste, coating your labneh balls improves their appearance. Za'atar, crushed almonds, sesame seeds, or spices like Aleppo pepper or smoky paprika are common coatings. Roll each ball in the coatings of your choice in small bowls until completely covered. When the labneh balls are coated, place them in a sanitised jar with extra-virgin olive oil. This will keep them fresh and add more flavour while they sit. To keep the balls from spoiling, make sure they are all covered with oil; if not, add more until they are thoroughly covered. Refrigerate them in a jar for up to a week, but take them an hour before serving.
Serving Tips
Labneh balls can be prepared in various ways and are quite adaptable. They look great on mezze plates with pita bread, olives, fresh veggies, and other dips like baba ganoush or hummus. Add lemon juice and olive oil for more flavour and then toss it with green for a summer salad. As an alternative, they can be eaten as a straightforward snack spread on crackers or toast with cucumber or tomato slices on top. For those who prefer contrasting flavours, its creamy texture goes well with accompaniments like honey or harissa.
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