Labneh balls (Labneh makbouseh)

September 30, 2013  •  Category:






 A slow-food activity for a week-end; making these labneh balls can also pay-off later on when a housewarming gift is needed. Just drain the yogurt overnight (or better yet, for a couple of days); using a small cookie dough scooper, make these little balls, place them on a paper-towel-lined tray, cover them with more towels; and whenever you feel likeit, pat them with more paper to remove extra moisture; eventually, they will get dry enough and you’ll be able to dunk them in olive oil and in a jar. Wait 24 hours and consume. Store in the fridge.

Labneh balls on bread


15 Comments  •  Comments Feed

  1. Belinda @zomppa says:

    What a thoughtful gift this would make!

  2. Stelios Mamatis says:

    Ahlain Joumana!! Please tell me, do you keep the yogurt in the fridge while doing all the drying out process?? I’d appreciate your feedback. Cheers

  3. Tom Tait says:

    I have a question and maybe someone can answer this for me. I tried to make labneh once and it was still kind of moist. I did put the yogurt in the fridge overnight to drain as I was afraid the yogurt would spoil if I left it out at room temp. Do you have to press the yogurt down every now and then to push the moisture out? I love Lebanese and middle eastern foods. Very healthy and very delicious. Labneh and a little baba ganoush on some pita? Heavenly. Love it.

    • Joumana says:

      @Tom: You can drain it outside for a longer time or in the fridge, patting it with towels as well.

      @Stellos: Yes, I keep it in the fridge.

  4. Hélène (Cannes) says:

    C’est juste génial, en boules comme ça ! Merci pour l’idée … Vive le Slow Food …

  5. Ozlem's Turkish Tabl says:

    So delicious, what a lovely gift it would make; I remember my grandmother making a version of it and coating it with zahtar, aleppo pepper and cumin. Looks wonderful 🙂 Ozlem

  6. Nuts about food says:

    Love these and would be extremely happy to receive them as a housewarming gift!

  7. weavethousandflavors says:

    What a beautiful way to eat and so heartwarming as a housewarming gift or even for the holidays. I love it!

    Hope you are well dear 🙂

    chow! Devaki @ weavethousandflavors

  8. Gabi says:

    I tried to make some once but obviously was not patient enough and they got too moist. Maybe I will give it another chance some day. For how long will they keep once they are in oil?

  9. Ivy says:

    I can imagine how delicious these must be. What kind of yoghurt do you use Joumana? I suppose that Greek yoghurt will be much better as most of the water has already been drained.

  10. Jamie says:

    I love this…. and think of the flavor possibilities! But two questions, Joumana – what kind of yogurt and how long will they keep in the fridge once in oil?

    • Joumana says:

      @Jamie: any kind, cow or goat is fine; just drain it as long as possible, one day at least; the balls keep for at least a year in oil in a sterilized jar.

      @Ivy: I have not used Greek, but i think you are right.

      @Gabi: several months.

    • Joumana says:

      @Jamie: any kind, cow or goat; let it drain at least a day, more if you can (2 or more) and once in oil, for several months; they say one year, i have never had mine that long.The problem is the longer you keep them, they tend to get a bit sour in taste; so I like to say, no more than 6 months.

      @Ivy: I am sure Greek yogurt would be great; i have yet to try it! 🙂

  11. paty says:

    These have been my favorite since I was kid when I watched my mom and teta prepare them! Thank you for this one!

  12. Oui, Chef says:

    I never knew you could make these at home, and always thought it took a machine to form them.

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