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Fresh labna rolled in my zaatar with radish and chilli

Karen Martini
Karen Martini

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Serve with grilled bread when guests drop by.
Serve with grilled bread when guests drop by.Marina Oliphant

Fresh labna balls are great to have on hand when guests drop in. Just remember to remove them from the fridge 15 minutes before serving to take the chill off. Roll the balls in a little zaatar and serve with grilled bread, crispbread or fresh Turkish bread and your favourite pickles.

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Ingredients

  • *Labna must be prepared 24 hours in advance.

Labna

  • 4 cups thick plain yoghurt

  • 100ml canola oil

  • 100ml virgin olive oil

  • 1 clove garlic, sliced

Zaatar

  • 150g (1 cup) toasted blanched almonds, crushed

  • 40g (2 tbsp) sesame seeds

  • 30g (4 tsp) ground cumin

  • 5g (1 tsp) cumin seeds

  • 10g (2 tsp) sumac

  • 5g (½ tsp) ground black pepper

  • 50g wild thyme (dried thyme is fine if you can't get wild)

  • pinch ground cardamom

  • sliced radishes and green chillies to serve

Method

  1. Step 1

    Drain the yoghurt in the refrigerator for 24 hours in a fine sieve lined with a clean Chux or muslin cloth suspended over a bowl to catch the whey.

  2. Step 2

    After 24 hours, and with well-oiled hands, tip out the yoghurt. It should be one firm ball. Pinch off piece of labna and roll into balls about the size of a 20¢ piece. Blend the oils together. Place balls in a flat-sided dish with garlic, pour blended oil over and store, covered, in the refrigerator.

  3. Step 3

    Mix all the zaatar ingredients really well in a dry bowl. Use an airtight container to store.

  4. Step 4

    To serve the labna balls, lift out of the oil and drain well. Roll in the zaatar and serve with slightly warmed or soft fresh bread, sliced radishes and green chillies.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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