How to make Labneh Balls

Why cooks start here

Labneh Balls is cooked the way mezze jars cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a lebanese family cook actually puts it on the table.

Labneh Balls are a beloved part of the Lebanese mezze tradition, embodying the essence of communal dining. Made by rolling strained yogurt into small orbs and preserving them in olive oil, they are a staple in homes across Lebanon. The process involves salting by intuition rather than measurement, a method passed down through generations. It captures the spirit of a Lebanese kitchen, where recipes are felt as much as they are followed. Each labneh ball delivers a creamy, tangy bite, accentuated by the herbal notes of zaatar and a gentle heat from chili flakes. The olive oil bath not only preserves but infuses the balls with richness, while fresh mint offers a refreshing contrast. These little gems are best enjoyed with warm bread, inviting everyone at the table to dive in and savor the blend of flavors unique to this dish.