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Labneh balls with hyssop and olive oil
Labneh is a Mediterranean strained yogurt. By removing most of the whey, this yogurt takes on a thick consistency while still preserving a distinct sour taste. In Israel, many people love to give labneh a local twist by soaking it in Israeli olive oil and infusing it with the aroma of hyssop (also known as za’atar). These labneh balls are great for spreading onto bread and mixing with vegetables but they are so delicious that you might just catch yourself popping them whole into your mouth and savoring the complex mixture of flavors.
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Ingredients
Plain full fat yoghurt
4 Cup
Sea salt
1 Tsp
Israeli Olive oil
Za’atar Spice Blend
Thyme
3 Springs
*You will need a piece of cheesecloth or muslin for this recipe
Instructions
Step 1
Mix the yoghurt and sea salt together, then scoop all the mixture into a cheesecloth. Wrap it tightly and give it a good squeeze. Then place the wrapped yoghurt in a colander and place it over a bowl. Put the bowl in the fridge overnight to drain any excess water. It should set to a consistency of cream cheese.
Step 2
In 24 hours, open the wrapped yoghurt and spoon a small amount into the palm of your hand, then roll it around and shape it into a ball.
Step 3
Place all the balls into a jar and completely cover them with olive oil, then place the sprigs of wild thyme on top to marinate. Cover and store in the fridge.
Step 4
Just before you serve them, roll the balls in the za'atar (hyssop) for that extra zing. Serve them on the plate and enjoy!
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424 Salt110 gr