Breakfast General

Labaneh Balls

Labaneh Balls Jewish Food Project
Labaneh Balls
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As befitting the land of milk and honey, no Israeli breakfast or party would be complete without cheese. And though you can go and buy a selection of briny feta and Bulgarian cheeses, or chop up a good block of Swiss Emmenthaler, to really stay authentic at an Israeli breakfast you need to remember only one recipe: labaneh balls. And when it’s as is as easy to make as this, who needs store-bought cheeses?!
Servings Prep Time
4 People 24 Hours
Servings Prep Time
4 People 24 Hours
Labaneh Balls Jewish Food Project
Labaneh Balls
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
As befitting the land of milk and honey, no Israeli breakfast or party would be complete without cheese. And though you can go and buy a selection of briny feta and Bulgarian cheeses, or chop up a good block of Swiss Emmenthaler, to really stay authentic at an Israeli breakfast you need to remember only one recipe: labaneh balls. And when it’s as is as easy to make as this, who needs store-bought cheeses?!
Servings Prep Time
4 People 24 Hours
Servings Prep Time
4 People 24 Hours
Ingredients
Servings: People
Units:
Instructions
  1. Lay out two layers of cheesecloth over a strainer, and pour the yogurt into it. Tie the yogurt in the cheesecloth, creating a little sack that can be hung up. Hang cheesecloth with yogurt to dry over a sink for at least eight hours, and up to 24 hours. On a hot summer's day, transfer draining yogurt to the fridge after the night, and hang it in there to continue draining.
  2. To prepare labaneh balls, lay out each spice or flavouring on a flat plate. With well-oiled hands, roll labaneh into small balls, and then roll each ball in a different spice mixture.
  3. Drizzle olive oil onto a serving platter, and sprinkle with chilli flakes. Serve labaneh balls in the oil, and drizzle with a bit more oil.
  4. If you're short on time, avoid balling the labaneh and just serve it spread out on a plate, drizzled with olive oil, za'atar and sesame and/or sumac.
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