Creamy Labneh Balls with Za’atar - The Best Healthy Snack Ever
Enjoy indulgent yet guilt-free Labneh Balls with Za’atar, a vibrant and healthy snack that impresses at any gathering.
Equipment
- Sieve
- Cheesecloth
- Mixing bowl
- Shallow Dish
Ingredients
For the Labneh
- 2 cups Greek yogurt Full-fat yields a creamy texture; substitute with plant-based yogurt for a dairy-free option.
- 1 tsp Salt Amplifies flavor—omit for a sodium-free version.
For the Coating
- 2 tbsp Za'atar spice blend Mix of thyme, sumac, and sesame seeds adds aromatic flair; try dukkah for a nutty twist.
- 2 tbsp Olive oil Enhances moisture and flavor; use high-quality extra virgin for the best results.
For the Garnish
- 1 cup Fresh mint or parsley Provides a pop of freshness; can be omitted if desired.
- 1 cup Pomegranate seeds Optional for a sweet-tart burst of flavor; feel free to leave out if you don't have them on hand.
Instructions
How to Make Labneh Balls
- Strain Yogurt: Line a sieve with cheesecloth, then spoon Greek yogurt into it. Cover and refrigerate for 8–12 hours until it becomes thick and creamy.
- Prepare Labneh: Transfer the thickened yogurt to a bowl, sprinkle it with salt, and stir until smooth, which should take about 2 minutes.
- Shape Balls: With damp hands, scoop out portions of the labneh and gently roll them into 1-inch rounds until smooth.
- Prepare Coating: In a shallow dish, combine the za’atar with olive oil, mixing until the blend is evenly moistened.
- Coat Labneh Balls: Roll each labneh ball in the za’atar mixture, pressing lightly to ensure it adheres well.
- Chill Before Serving: Arrange the coated labneh balls in a container, cover, and chill for 30 minutes to allow the flavors to meld beautifully.
Notes
Optional: Drizzle with extra olive oil before serving for a richer flavor. Store in an airtight container for up to 5 days.