Za’atar Cheese Balls

Labneh is one of my favourite Arabic foods, so versatile and delicious. This simple combination makes a terrific starter at lunch or dinner, is wonderful served as a snack with drinks, and makes a great accompaniment to roasted baby beetroot. I use the voluptuous Shaw River yoghurt made from rich buffalo milk, the closest approximation to the traditional yoghurts of the Middle East. It’s well worth tracking it down to make these cheese balls, otherwise use another reputable one.