Lebneh Balls in Olive Oil
Dense, tangy labneh rolled into walnut-sized balls, coated in dried herbs and chili, and preserved in good olive oil — the edible jewelry of the Lebanese larder, beautiful in the jar and extraordinary on bread.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 grams, well-drained full-fat labneh
- 2 tablespoons dried za'atar
- 1 teaspoon dried chili flakes
- 1 teaspoon dried mint
- 1 tablespoon black sesame seeds
- 1½ teaspoons salt
- 400 ml extra-virgin olive oil
- 1 sprig dried rosemary sprig
- 3 whole, peeled garlic cloves
Instructions
- Mix za'atar, chili flakes, dried mint, sesame seeds, and salt together in a small flat bowl — this is the coating mixture.
- With wet hands (to prevent sticking), roll heaped teaspoons of labneh into smooth balls approximately 3 cm in diameter.
- Roll each ball in the herb-spice mixture, pressing gently so the coating adheres all around.
- Place coated balls on a tray lined with paper towel and refrigerate uncovered for 1 hour to firm up.
- Sterilize a wide-mouth glass jar (1-liter capacity) by filling with boiling water, draining, and drying completely.
- Layer the lebneh balls into the jar with the garlic cloves and rosemary sprig interspersed between them.
- Pour olive oil over the balls until completely submerged — no ball should touch air.
- Seal and refrigerate. The lebneh balls keep for 2–3 weeks. The olive oil, infused with herbs and garlic, is itself a delicacy on bread.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Lebneh Balls in Olive Oil?
Dense, tangy labneh rolled into walnut-sized balls, coated in dried herbs and chili, and preserved in good olive oil — the edible jewelry of the Lebanese larder, beautiful in the jar and extraordinary on bread.
Where is Lebneh Balls in Olive Oil from?
Lebneh Balls in Olive Oil comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Lebneh Balls in Olive Oil vegetarian?
As written, Lebneh Balls in Olive Oil contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of dried za'atar in Lebneh Balls in Olive Oil?
The dried za'atar called for here is part of the traditional recipe and gives Lebneh Balls in Olive Oil its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Lebneh Balls in Olive Oil?
In a Lebanese condiments spread, Lebneh Balls in Olive Oil is served as an accompaniment — spooned alongside grilled meats, vegetables, breads, or other mezze dishes.
Can I make Lebneh Balls in Olive Oil ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.