Adding to the larder

Since I've made some natural yoghurt I thought it would be a good idea to make some Lubneh for some variety. There are two types, the one that is like a dip, and the one that is a much thicker, cheesy texture and rolled into balls.

I'm making the balls today. 

Lubneh balls

Lubneh

500g natural yoghurt

dried oregano leaves or italian mixed herbs

ground chilli to taste

salt to taste

sunflower oil

Put the natural yoghurt in a muslin cloth, or a pillow case.

Twist the case until the yoghurt is squeezed into the bottom of the case and tie it somewhere so the water drains away.

I tie it around the spout and let it hang in the kitchen sink. That way there’s no mess.

If you want the lubneh that is more like a dip, let the water strain for about an hour, if you want to make the labna balls let it hang for a few hours to get rid of more water. This will make it easier to roll into balls.

So once the water has been strained mix the chilli and salt and a little bit of herbs through. Roll them into bite size balls.

Then roll them through herbs and a bit more chilli until they are well covered. Place them in a jar and cover in oil. Store in the fridge.

Traditionally served at breakfast with lebanese bread. Drizzle some of the oil from the jar on top, it tastes great once the flavours have had some time to develop.

It's also beautiful crumbled into a salad. Enjoy!