Labneh Zaatar Balls

Labneh zaatar balls

Labneh Zaatar Balls –Quick Method

Ingredients:
1 or 2 cups of yogurt (full fat or low fat)
Salt to taste
3-4 tbsp zaatar
Olive oil

Method:
Mix yogurt and salt and place in a muslin cloth.
Tie the cloth and hang it such way that all water drips out.
Preferably leave it in the refrigerator for 8-10 hrs. (Tighten the cloth as required)
Take the labneh out of the muslin cloth and make small balls.
Roll in zaatar and serve with salads if using immediately.
For storing, put them in a clean glass jar and cover with olive oil.

Notes:
Zaatar is optional.
You can mix fresh finely chopped herbs like parsley before making balls.
Use as a dip for crackers.

Cucumber Boats

Cucumber Boats

Cucumber Boats

Ingredients:
1 large cucumber
½ cup labneh or hung yogurt
2 tbsp pickled jalapeno minced (or 1 tbsp pickled chilies)
4 tbsp green or black olives minced
1 tbsp red capsicum minced (optional)
Few coriander leaves to garnish
Salt
Toothpicks

Method:
Mix labneh, jalapeno, olives, capsicum and salt.
Slice cucumbers at a slanting angle at ¼ “thickness.
Insert toothpick passing through two ends to resemble a boat.
Place a tsp of filling at the centre.
Garnish with coriander leaves and serve.

Cucumber Boats 1