Ingredients with Measurements:
- 2 cups of plain Greek yogurt
- 1/2 teaspoon of salt
- 2 cloves of garlic, minced
- 1/4 cup of fresh mint leaves, finely chopped
- 1/4 cup of olive oil
- 1/4 teaspoon of black pepper
Special equipment needed:
- Cheesecloth
- Mixing bowl
- Spoon
- Plate
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine the Greek yogurt and salt. Mix well.
2. Place the cheesecloth over a plate and spoon the yogurt mixture onto the cheesecloth.
3. Gather the edges of the cheesecloth and tie them together to form a ball.
4. Hang the ball over a bowl or sink and let the excess liquid drain for 24-48 hours, depending on how thick you want the labneh.
5. Once the labneh has reached the desired consistency, remove it from the cheesecloth and place it in a mixing bowl.
6. Add the minced garlic, chopped mint leaves, olive oil, and black pepper. Mix well.
7. Using your hands, form the labneh mixture into small balls.
8. Place the labneh balls on a plate and cover them with plastic wrap.
9. Refrigerate the labneh balls for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 24-48 hours (for draining the excess liquid)
Temperature:
- Room temperature for draining the excess liquid
- Refrigerate the labneh balls before serving
Serving size:
- Makes approximately 20 labneh balls
Nutritional information:
- Calories per serving: 60
- Total fat: 5g
- Saturated fat: 1g
- Cholesterol: 5mg
- Sodium: 75mg
- Total carbohydrate: 2g
- Dietary fiber: 0g
- Sugars: 2g
- Protein: 3g
Substitutions for ingredients:
- You can use regular yogurt instead of Greek yogurt, but the labneh may not be as thick.
- You can use dried mint leaves instead of fresh mint leaves, but the flavor may not be as strong.
Variations:
- You can add different herbs and spices to the labneh mixture, such as dill, parsley, or paprika.
- You can roll the labneh balls in different toppings, such as chopped nuts, sesame seeds, or za'atar.
Tips and tricks:
- Make sure to use a good quality olive oil for the labneh balls.
- You can use the excess liquid from the labneh to make a tangy salad dressing or marinade.
Storage instructions:
- Store the labneh balls in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The labneh balls are best served cold, but you can let them come to room temperature before serving.
Presentation ideas:
- Serve the labneh balls on a platter with fresh vegetables, pita bread, and olives.
- Garnish the labneh balls with a drizzle of olive oil and a sprinkle of chopped mint leaves.
Pairings:
- Serve the labneh balls with grilled meats or vegetables.
- Pair the labneh balls with a glass of crisp white wine or a refreshing iced tea.
Suggested side dishes:
- Hummus
- Baba ganoush
- Tabouli salad
Troubleshooting advice:
- If the labneh is too thin, you can let it drain for a longer period of time.
- If the labneh is too thick, you can add a little bit of water or olive oil to the mixture.
Food safety advice:
- Make sure to use clean hands and utensils when handling the labneh.
- Store the labneh balls in the refrigerator at all times.
Food history:
- Labneh is a popular Middle Eastern cheese made from strained yogurt.
Flavor profiles:
- Tangy, creamy, garlicky, and minty.
Serving suggestions:
- Serve the labneh balls as an appetizer or snack.
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Region: Middle Eastern