Minted Yoğurt Balls

Labne

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Preparation info

  • Makes about

    15

    Balls
    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

When I first heard of a Middle-Eastern cheese called labne I was intrigued, but I refrained from using it in my restaurant because I thought it was Lebanese. Then I discovered that the name comes from laban, an Egyptian-Arabic word formilk’, that it is just strained yoğurt, treated with a little lemon and salt; and that it can be found all over Turkey under the name süzme. The Lebanese like to dip their labne in zaatar, and the Egyptians dip them in dukka, but I thought I’d be Turkish and use mint and sumac.

Ingredients

    Method