Labna balls

Labna balls

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

This is a very attractive way to serve labna, a yogurt cheese that is very easy to make at home. The labna is drained slightly so that it can hold its shape as a ball and dipped into different toppings to give each ball a contrasting taste and flavour. Here we have chosen mint, sumac and paprika, but the choices of toppings are endless. Cracked black pepper, toasted sesame seeds, nigella seeds and cumin are just a few more examples.

Ingredients

Quantity Ingredient
500g labna
dried mint, to coat
ground sumac, to coat
paprika, to coat
pine nuts, to garnish
olive oil, to drizzle
fresh thyme sprigs, to garnish

Method

  1. Divide the labna into rough balls about 25 g each (the size of a walnut). Arrange the balls on paper napkins, cover loosely with cling film and chill in the refrigerator for 1 to 2 hours until firm. This will drain some of the moisture and makes it easier to form balls.
  2. Place the mint onto one plate, the sumac onto another and the paprika onto a third. Dip each labna ball into either the mint, sumac or paprika, turning to cover all of the surface evenly.
  3. Toast the pine nuts by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown.
  4. Arrange the labna balls on a plate, drizzle over a little olive oil and garnish with the thyme sprigs and pine nuts.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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