Labneh makbus

Labneh makbus

Yoghurt cheese balls

By
From
The Complete Middle Eastern Cookbook
Makes
500 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 quantity Labneh
olive oil, to cover

Method

  1. Make the labneh as directed in the recipe. When well drained, take a tablespoonful at a time and roll into smooth balls. Place the balls side by side on a tray.
  2. Chill the cheese balls in the refrigerator for several hours, or until firm. When firm and a little dried, pack them into a sterilised jar and cover with olive oil. Seal and store at room temperature.
  3. When serving as an appetiser or for spreading on flat bread, serve in a bowl with a little of the oil, so that the oil may be used to soften the cheese.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again