Labneh Balls in Olive Oil are a beautiful Lebanese mezze made from thick, salted strained yogurt that is shaped into small balls and preserved under olive oil.
The preparation is simple but requires patience. Ordinary yogurt is slowly strained until it becomes extremely thick and creamy. The concentrated Labneh is then shaped into small balls, gently dried, and covered with extra-virgin olive oil.
The result is rich, tangy, creamy, and wonderfully savory. The olive oil adds fruity richness while the Labneh develops a firmer texture that makes it perfect for a mezze platter.
Serve these little yogurt balls with warm pita, olives, tomatoes, cucumbers, fresh mint, or alongside other Lebanese mezze.
What Are Labneh Balls?
Labneh balls are made from very thick strained yogurt.
Unlike regular Labneh, which is usually served as a creamy spread, Labneh balls are strained for a longer period until the yogurt becomes firm enough to shape.
The balls are then placed in a clean container and covered completely with olive oil.
The traditional preparation can be flavored with herbs and spices such as:
- Za'atar
- Dried mint
- Dried thyme
- Chili flakes
- Black pepper
The combination of tangy yogurt and fruity olive oil makes Labneh balls a delicious addition to a Lebanese breakfast or mezze table.
Lebanese Labneh Balls in Olive Oil Recipe
Preparation Time
20 minutes
Straining Time
24–48 hours
Drying Time
Several hours to 1 day
Total Time
2–3 days
Servings
Approximately 20–25 balls
Course
Mezze / Breakfast / Appetizer
Cuisine
Lebanese / Levantine
Ingredients
For the Labneh
- 1 kg full-fat plain yogurt
- 1 teaspoon salt
For Preserving
- Extra-virgin olive oil, enough to completely cover the Labneh balls
Optional Flavorings
- 1–2 teaspoons dried mint
- 1–2 teaspoons za'atar
- Dried thyme
- Chili flakes
- Black pepper
Choosing the Right Yogurt
Full-fat plain yogurt is the best choice.
The yogurt should be:
- Unsweetened
- Plain
- Fresh
- Full-fat
- Naturally tangy
Avoid flavored yogurt.
A richer yogurt produces creamier and more flavorful Labneh balls.
Step 1: Salt the Yogurt
Place the yogurt in a large bowl.
Add the salt and mix thoroughly.
The salt seasons the Labneh while helping draw out moisture during straining.
Don't add too much salt at this stage. You can adjust the seasoning before shaping the balls.
Step 2: Strain the Yogurt
Place a fine-mesh strainer over a deep bowl.
Line it with clean cheesecloth, muslin, or a suitable thin food-safe cloth.
Pour the yogurt into the cloth.
Fold the cloth over the top.
Place the setup in the refrigerator.
Allow the yogurt to strain for at least 24 hours.
For firmer Labneh suitable for shaping into balls, continue straining for approximately 36–48 hours.
The yogurt will gradually lose its whey and become thick and dense.
Step 3: Check the Consistency
After 24 hours, check the Labneh.
For Labneh balls, it needs to be considerably thicker than ordinary spreadable Labneh.
It should be:
- Very thick
- Dense
- Creamy
- Firm enough to hold its shape
If it is still too soft, continue straining.
The exact time depends on the yogurt and how much moisture it contains.
Step 4: Remove the Labneh
Transfer the thick Labneh to a clean bowl.
Stir gently to create an even consistency.
At this point, taste it.
Add a little more salt if necessary.
If you want flavored Labneh balls, this is the stage to mix in dried herbs or spices.
Step 5: Add Optional Herbs
Traditional Labneh balls can be kept completely plain.
However, herbs make them particularly attractive and flavorful.
Try:
Za'atar
Earthy, herbal, tangy, and nutty.
Dried Mint
Fresh and cooling.
Dried Thyme
Warm and aromatic.
Chili Flakes
Adds gentle heat.
Black Pepper
Provides a subtle savory bite.
You can also divide the Labneh into several portions and flavor each portion differently.
Step 6: Shape the Labneh Balls
Take approximately one tablespoon of thick Labneh.
Roll it gently between your palms.
Shape it into a small ball.
The balls should be approximately:
2–3 cm in diameter
Don't make them too large.
Small balls are easier to handle and look beautiful when arranged in a serving dish.
Continue until all the Labneh has been shaped.
Step 7: Dry the Labneh Balls
Place the balls on a clean, food-safe tray or plate lined with suitable parchment.
Leave space between them.
Refrigerate them uncovered or loosely covered while they firm up.
The goal is to remove additional surface moisture so the balls become easier to handle.
Depending on their consistency, allow them to firm for several hours or up to a day.
They should feel firm enough to handle without collapsing.
Step 8: Prepare the Storage Container
Use a clean glass container with a tight-fitting lid.
Make sure the container is thoroughly clean and completely dry.
Avoid introducing water into the container because moisture can reduce storage quality.
Step 9: Arrange the Labneh Balls
Carefully place the Labneh balls into the container.
Don't pack them too tightly.
If using different flavors, arrange them in layers.
For example:
Plain → Za'atar → Mint → Chili
This creates a beautiful variety of colors and flavors.
Step 10: Add Olive Oil
Pour extra-virgin olive oil into the container.
The Labneh balls should be completely submerged.
Make sure no balls are sticking above the surface of the oil.
If necessary, gently press them down with a clean utensil.
The olive oil surrounds the Labneh and creates the traditional rich presentation.
Step 11: Refrigerate
Seal the container and refrigerate.
For homemade Labneh balls, refrigeration is important.
Do not assume that covering the balls with olive oil makes a homemade dairy preparation shelf-stable.
Keep the container refrigerated and follow good food-safety practices.
How to Serve Labneh Balls
Remove a few Labneh balls from the container using a clean spoon.
Place them on a serving plate.
Drizzle with a little of the flavored olive oil from the container.
Serve with:
- Warm pita bread
- Fresh tomatoes
- Cucumbers
- Olives
- Radishes
- Fresh mint
- Parsley
- Za'atar
The Labneh balls can be eaten whole or gently spread onto warm bread.
Lebanese Mezze Platter with Labneh Balls
Labneh balls are perfect for a large Lebanese mezze table.
Arrange them alongside:
- Hummus
- Moutabal
- Baba Ghanoush
- Tabbouleh
- Fattoush
- Olives
- Pickled vegetables
- Falafel
- Stuffed grape leaves
- Sambousek
- Fresh vegetables
- Warm pita
The firm, creamy Labneh balls provide a wonderful contrast to smooth dips such as hummus and Moutabal.
Labneh Balls with Za'atar
Za'atar is one of the most popular flavor combinations.
Mix dried za'atar into part of the Labneh before shaping.
Roll the balls gently so the za'atar is evenly distributed.
You can also leave the Labneh plain and sprinkle za'atar over the balls after they are placed on the serving plate.
Finish with olive oil.
Labneh Balls with Mint
For a refreshing variation, mix finely crushed dried mint into the Labneh.
The cooling flavor of mint works beautifully with tangy yogurt and fruity olive oil.
Mint Labneh balls are particularly good during warm weather.
Spicy Labneh Balls
For a spicy version, add a small amount of chili flakes or Aleppo pepper to the Labneh before shaping.
You can also add a few dried chili pieces to the olive oil.
Use moderate amounts so that the chili doesn't overwhelm the natural tanginess of the yogurt.
How to Make Labneh Balls Extra Firm
The key is longer straining.
If your Labneh is too soft to shape:
- Return it to the cheesecloth.
- Continue draining.
- Refrigerate it.
- Check again after several hours.
- Shape the balls only when the Labneh can hold its form.
Different yogurts release different amounts of whey, so there is no single exact straining time.
Why Are My Labneh Balls Falling Apart?
The most common reason is excess moisture.
The Labneh needs to be much thicker than ordinary spreadable Labneh.
If the balls collapse:
- Continue straining.
- Chill the Labneh thoroughly.
- Reduce the size of the balls.
- Allow the shaped balls to firm before transferring them to the container.
Avoid adding liquid ingredients before shaping.
Why Is My Labneh Too Dry?
If the Labneh has been strained for too long, it can become very dense.
You can gently mix in a small amount of plain yogurt to soften the texture before shaping.
The ideal consistency should be firm enough to hold a ball shape while remaining creamy inside.
Olive Oil for Labneh Balls
Use a good-quality extra-virgin olive oil.
Since the Labneh balls are surrounded by oil, the flavor of the oil becomes an important part of the dish.
A fruity, slightly peppery olive oil pairs beautifully with tangy Labneh.
The olive oil can also be used when serving the Labneh balls.
Can You Reuse the Olive Oil?
If the oil remains clean and has been handled and refrigerated appropriately, it may be used promptly in cooking or dressings.
However, because this is a homemade dairy preparation, don't treat leftover oil as a long-term shelf-stable preserve.
When in doubt, discard it.
Storage and Food Safety
Homemade Labneh balls are a dairy product and should be handled carefully.
Keep them refrigerated at all times.
Use a clean, dry container and clean utensils.
Keep the Labneh balls completely covered with oil while refrigerated.
For best quality, consume homemade Labneh balls within a few days rather than treating them as a long-term preserved product.
If you notice an unusual smell, mold, bubbling, discoloration, or other signs of spoilage, discard the entire preparation.
Do not taste food to determine whether it is safe.
Can Labneh Balls Be Frozen?
Freezing is not recommended if you want the best texture.
The yogurt structure can change during freezing and thawing, resulting in a less creamy texture.
Fresh preparation and refrigerated storage provide the best result.
Serving Ideas
Labneh balls can be enjoyed in many ways.
With Warm Pita
Break off a piece of warm pita and scoop up a Labneh ball.
With Fresh Vegetables
Serve alongside tomatoes, cucumbers, radishes, and peppers.
With Olives
The salty flavor of olives pairs beautifully with creamy Labneh.
With Grilled Meat
Serve Labneh balls with kafta, kebabs, grilled chicken, or lamb.
On a Mezze Board
Arrange them with hummus, Moutabal, olives, pickles, and fresh herbs.
Lebanese Breakfast with Labneh Balls
For a simple Lebanese-style breakfast, create a table with:
Labneh Balls + Olives + Tomatoes + Cucumbers + Mint + Za'atar + Warm Pita
Add boiled eggs or cheese if desired.
This makes a beautiful communal breakfast where everyone can take small portions and build their own bites.
Labneh Balls vs. Regular Labneh
The difference is mainly texture.
Regular Labneh
Soft, creamy, and spreadable.
Thick Labneh
Dense enough to hold its shape but still easy to spread.
Labneh Balls
Firm enough to roll into small balls and maintain their shape.
All three begin with the same basic ingredient: strained yogurt.
The difference comes from how much whey is removed.
Frequently Asked Questions
Are Labneh Balls traditionally Lebanese?
Yes. Labneh is a classic Lebanese and Levantine food, and very thick Labneh can be shaped into balls and served or preserved under olive oil.
Are Labneh balls vegetarian?
Yes, traditional Labneh balls are vegetarian.
Are Labneh balls gluten-free?
The Labneh itself is naturally gluten-free. Be careful with flavored seasonings or processed ingredients if strict gluten avoidance is required.
Can I use Greek yogurt?
Yes. Greek yogurt can be used, although it will require less straining because it is already thick.
How long should I strain the yogurt?
For firm Labneh balls, approximately 36–48 hours may be needed, but the exact time depends on the yogurt and straining conditions.
Can I flavor every ball differently?
Yes. Divide the thick Labneh into portions and season each with different herbs and spices.
Why do my balls have cracks?
The Labneh may be too dry or the balls may have been rolled too firmly. Shape them gently and aim for a firm but creamy consistency.
Tips for Perfect Labneh Balls
- Use full-fat plain yogurt.
- Salt the yogurt before straining.
- Strain for enough time to achieve a firm texture.
- Keep the yogurt refrigerated during preparation.
- Shape the balls gently.
- Allow them to firm before placing them in oil.
- Use a clean, completely dry glass container.
- Use good-quality extra-virgin olive oil.
- Keep the balls completely covered with oil.
- Store the preparation refrigerated.
- Use clean utensils every time you serve them.
- Add za'atar, mint, thyme, or chili for different variations.
Final Thoughts
Lebanese Labneh Balls in Olive Oil transform humble yogurt into something wonderfully special.
The process is slow but simple: strain the yogurt, season it, shape it, firm it, and surround it with fragrant olive oil.
The finished Labneh balls are creamy inside, firm outside, tangy, rich, and beautifully complemented by the fruity character of olive oil.
Serve them with warm pita, olives, tomatoes, cucumbers, mint, and other Lebanese mezze for a traditional breakfast or elegant appetizer spread.
Simple ingredients, patient preparation, and excellent olive oil are all you need to create this classic Lebanese mezze.
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