Spiced labneh ball Calories

To make spiced labneh balls, strain thick yogurt in a cloth in the refrigerator until firm enough to shape, roll it into small balls, then coat them with spices. Chill the balls before serving so they hold their shape.

Eat a spiced labneh ball with pita, flatbread, crackers, or raw vegetables. You can spread it onto bread or serve it whole on a mezze board with olives, tomatoes, and other dips.

A spiced labneh ball can be coated with za’atar, sumac, dried mint, chili flakes, or a blend of herbs and spices. There is no single required mix, so sesame seeds or nigella seeds can also be added for texture.

A homemade spiced labneh ball keeps for about five days in a covered container in the refrigerator. Use clean utensils when serving, and return leftovers to the fridge promptly rather than leaving them out on a mezze table.

Yes, you can freeze a spiced labneh ball, but its texture may turn grainy or watery after thawing. For the smoothest result when serving it as a dip or mezze, make a smaller batch and keep it refrigerated instead.

No, a spiced labneh ball is made from strained yogurt, while cream cheese is made by a different process and has a different flavor and texture. Labneh balls are usually firmer than spreadable cream cheese and have a tangier taste.

The spiced labneh ball is associated with Levantine food traditions, where labneh is strained yogurt often shaped into balls and served with olive oil or seasonings. Recipes differ across households, especially in the spice coating and how the balls are served.

A spiced labneh ball usually falls apart because the yogurt was not strained long enough or the mixture became warm. Strain it until firm, shape it while cold, and keep the balls chilled until serving.

A spiced labneh ball is best served cold or at room temperature, rather than cooked. Heating can make the yogurt cheese separate and release liquid, so crumble it over warm dishes just before serving instead of simmering it in a sauce.