Labneh balls (Labneh makbouseh)
September 30, 2013 • Category: Main Dish
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.
Comments
15 Comments • Comments Feed
Belinda @zomppa says:
What a thoughtful gift this would make!
On September 30, 2013 at 7:21 am
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
On September 30, 2013 at 2:15 pm
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.
On September 30, 2013 at 3:21 pm
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.
On October 1, 2013 at 9:44 am
Hélène (Cannes) says:
C’est juste génial, en boules comme ça ! Merci pour l’idée … Vive le Slow Food …
Bisous
Hélène
On October 1, 2013 at 12:29 am
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
On October 1, 2013 at 10:24 am
Nuts about food says:
Love these and would be extremely happy to receive them as a housewarming gift!
On October 3, 2013 at 3:51 am
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
On October 3, 2013 at 9:27 am
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?
On October 6, 2013 at 2:33 am
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.
On October 6, 2013 at 7:18 am
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?
On October 6, 2013 at 9:40 am
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.
On October 6, 2013 at 1:24 pm
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! 🙂
On October 9, 2013 at 3:46 am
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!
On October 7, 2013 at 1:40 am
Oui, Chef says:
I never knew you could make these at home, and always thought it took a machine to form them.
On October 14, 2013 at 5:41 pm