Marinated Labnah Balls

1. 1

   Mix the yogurt with the salt, place in a cheesecloth in a strainer over a bowl and leave to drain the whey for about 8 hours or overnight.

2. 2

   (If in a hurry, 4 hours is just sufficient.)

3. 3

   This thick yogurt cheese is then ready to be used in cooking savory and sweet dishes.

4. 4

   To make the labnah balls, ensure the yogurt is properly drained and of a dense texture for best results.

5. 5

   Roll the yogurt into 1 1/4-inch balls, then roll in the cumin seeds, paprika, and thyme.

6. 6

   Place in a bowl or sterilized jelly jar, and add the red chile, garlic, and sprigs of herbs, and cover with olive oil to marinate.

7. 7

   They keep for a couple of weeks in the fridge and are perfect to eat when your cupboard looks bare: serve them on toast, smeared on broiled meats, or in sandwiches as a healthy alternative to mayonnaise or cream cheese.

No additional tips available.