Serve with grilled bread when guests drop by. Photo: Marina Oliphant
* Labna must be prepared 24 hours in advance.
4 cups thick plain yoghurt
100ml canola oil
100ml virgin olive oil
1 clove garlic, sliced
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 (1/2 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
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. 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. Mix all the zaatar ingredients really well in a dry bowl. Use an airtight container to store.
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.
Drink Fresh mint tea or beer
- Main Ingredients - Yoghurt, Nuts
- Cuisine - Middle Eastern
- Course - Finger-food, Snacks, Starter/Entree
- Occasion - Barbecue, Dinner Party