Labneh Makbouseh

Ingredients

Instructions

1. 1

   Line a small sieve or colander with a clean cheesecloth, muslin, or a double layer of strong paper towel, and set it over a bowl. Stir the salt into the Greek yogurt until evenly combined.

2. 2

   Spoon the salted yogurt into the lined sieve, gather the cloth over the top, and gently press to start releasing whey. Refrigerate and let it drain until very thick and scoopable, ideally overnight. For a faster version, use very thick Greek yogurt and drain for at least 1 hour; the balls will be slightly softer.

3. 3

   Once thickened, use clean hands or two small spoons to shape the labneh into 8 small balls, about 20-22 g each. If the mixture sticks, lightly oil your hands. Roll each ball in the za'atar so it is well coated.

4. 4

   Place the coated balls in a clean jar or shallow container and pour over the olive oil to cover them fully. Rest for 10 minutes before serving so the za'atar hydrates slightly and the flavors meld. Serve chilled or cool with cucumber or as part of a mezze spread.

Nutrition per serving

Notes

• •For a true 10-minute hands-on recipe, the draining is passive time; active prep is minimal.
• •If your yogurt is not thick enough, the balls will slump. Strain longer until it holds its shape easily.
• •Only part of the olive oil is typically consumed; nutrition below assumes about 45 ml oil is eaten across 2 servings.
• •These keep well in the refrigerator for up to 1 week as long as the balls remain fully submerged in oil and are handled with clean utensils.

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