Labneh Balls Recipe

I finally nailed a Labneh Balls Recipe that turns plain yogurt into addictive, creamy orbs you’ll want on everything.

I’m obsessed with this Labneh Balls Recipe because it’s bright, tangy, and messy in the best way. I love tearing into a Cheese Ball Jar and finding silky, slightly tangy spheres that make bread stop in its tracks.

The tang of full fat plain yogurt, Greek style or regular strained yogurt hits first, then the crunch of crushed pistachios or chopped toasted nuts for coating gives it attitude. It looks fancy but feels real, snackable, shareable, impossible to ignore.

But mostly I can’t stop popping them straight from the jar. It’s my go-to for weirdly elegant snacks.

Serious addict energy.

Ingredients

• Full fat yogurt: rich, creamy base that’s tangy and holds the balls together.
• Fine salt: brings out the tang and balances the creaminess, simple but essential.
• Extra virgin olive oil: silky mouthfeel and glossy finish, makes it feel indulgent.
• Zaatar for coating: herby, lemony crunch that gives each bite Middle Eastern flare.
• Crushed pistachios or nuts: crunchy, nutty contrast and a nice color pop.
• Fresh herbs: bright, green notes that cut through the richness, super fresh.
• Sumac (optional): tangy dusting that adds a lemony zip, if you’re into tang.
• Red pepper flakes or Aleppo (optional): gentle heat and smoky notes, adds kick.
• Plastic wrap or cheesecloth: not eaten, it’s what you’ll use to strain the yogurt.
• Basically, it’s simple ingredients that taste way better together than alone.
• Plus, it’s an easy party snack that looks fancy with almost no effort.

Ingredient Quantities

• 2 cups (480 g) full fat plain yogurt, Greek style or regular strained yogurt
• 1 teaspoon fine salt, more to taste
• 2 tablespoons extra virgin olive oil, plus extra for storing
• 2 tablespoons zaatar for coating
• 2 tablespoons crushed pistachios or chopped toasted nuts for coating
• 2 tablespoons finely chopped fresh herbs, like parsley, dill or mint
• 1 teaspoon sumac for a tangy dusting (optional)
• 1/4 to 1/2 teaspoon red pepper flakes or Aleppo pepper, if you like a little heat (optional)
• Plastic wrap or cheesecloth for straining is not eaten but you’ll need it to make the labneh

How to Make this

1. Line a fine mesh sieve with cheesecloth or plastic wrap, set it over a bowl, spoon in the 2 cups yogurt and sprinkle 1 teaspoon fine salt on top, then gather the cloth edges and tie or secure so it can hang or sit; place in the fridge to drain for 12 to 24 hours until thick and creamy.

2. After draining, open the cloth and transfer the thickened labneh to a bowl, taste and add more salt if needed; stir in 2 tablespoons olive oil to make it spreadable.

3. Chill the labneh for 30 minutes so it firms up a bit and is easier to shape.

4. Use a spoon or an ice cream scoop to portion out walnut sized amounts, then roll each portion between your palms to form smooth balls; wet your hands slightly if the labneh sticks.

5. Pour the 2 tablespoons zaatar into a shallow bowl, the 2 tablespoons crushed pistachios into another, and mix the 2 tablespoons chopped herbs with 1 teaspoon sumac and 1/4 to 1/2 teaspoon red pepper flakes in a third if you want a herby option.

6. Roll each labneh ball in your choice of coating so it’s fully covered, pressing gently so the coating adheres.

7. Arrange the coated balls in a jar or shallow container, pour enough extra virgin olive oil over them to at least partially cover so they stay moist and preserve flavor.

8. Store in the fridge for up to 2 weeks, making sure the balls remain submerged in oil; bring to room temperature before serving for best taste.

9. Serve with warm pita, crudites, or as part of a meze spread; if the oil solidifies in the fridge just let the jar sit out for 20 minutes before opening.

Equipment Needed

1. Fine mesh sieve lined with cheesecloth or plastic wrap
2. Large mixing bowl to set the sieve over and to stir the labneh in
3. Spoon and measuring spoons (1 tsp salt, 2 tbsp oil etc)
4. Kitchen twine, rubber band or clip to secure the cloth while draining
5. Refrigerator space and a small tray or plate to catch drips
6. Ice cream scoop or tablespoon and your hands for portioning and rolling
7. 3 shallow bowls for zaatar, pistachios and the herb-sumac mix
8. Clean jar or shallow airtight container and extra virgin olive oil for storing

FAQ

Labneh Balls Recipe Substitutions and Variations

• Yogurt (2 cups full fat plain) : use Greek-style cottage cheese blended until smooth, or full fat crème fraîche or sour cream, about the same volume. They give similar tang and creaminess but might be a bit richer or less tangy.
• Extra virgin olive oil (for mixing and storing) : swap for mild avocado oil or walnut oil for a different nutty note, or use light-flavored olive oil if you dont want a strong olive taste.
• Zaatar (for coating) : mix sumac with thyme and sesame seeds, or use dukkah for a crunchy herbal-nut coating; both keep that herby, toasty vibe.
• Crushed pistachios (for coating) : replace with chopped toasted almonds, hazelnuts, or pumpkin seeds for texture and crunch, and a slightly different flavor profile.

Pro Tips

1) Use the thickest full fat yogurt you can find. Low fat makes a grainy labneh and will never get as creamy. If your yogurt seems loose, let it drain longer than 12 hours, even up to 24. Less time = softer spread, more time = firmer balls.

2) Salt at two stages. Salt the yogurt before draining so the flavor concentrates as it thickens, then taste and add a tiny bit more after draining if it needs it. Too much salt is easy to fix but too little is not.

3) Chill well before shaping. Cold labneh is easier to roll into smooth balls. If it sticks to your hands, wet them slightly or rub a little oil on your palms instead of adding flour or more yogurt which changes the texture.

4) Use good extra virgin olive oil and keep the balls fully submerged in oil for storage. That keeps them moist and preserves flavor. Always use a clean spoon to remove balls from the jar and bring to room temp for 20 minutes before serving so the flavors open up.