Palestinian Labneh Balls Preserved in Olive Oil
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Time to read 3 min
10 minutes + 48 hours to strain
25 minutes
4 people
Breakfast/ Side dish
Palestinean
Preservation as a Way of Cooking
Preserving food is a quiet, everyday practice that has long shaped Palestinian kitchens. Long before refrigeration, families relied on salt, air, time, and olive oil to extend the life of what the land provided. Labneh balls preserved in olive oil are one of the clearest expressions of this way of cooking: practical, seasonal, and deeply tied to dairy traditions across Palestine.
This dish often appears at breakfast tables or mezze spreads, served with bread, sliced vegetables, or olives. It’s made when milk is abundant, transformed into yogurt, strained slowly, shaped by hand, and stored for later weeks or months. The result is tangy, concentrated labneh, coated in za’atar and sumac, softened by olive oil over time.
Simple ingredients, careful timing, and patience do most of the work.
Table of contents
A Dish Shaped by Dairy and Season
Sheep’s milk yogurt has historically played an important role in rural Palestinian life, especially in villages where families kept small herds. Yogurt was rarely eaten only fresh; it was strained, dried, cooked, or preserved to make it last.
Labneh balls are one of the most efficient forms of preservation. Removing moisture concentrates flavor while preventing spoilage, and olive oil acts as both a seal and a seasoning. Over time, the labneh absorbs the oil, softening slightly while staying pleasantly firm at the center.
Za’atar and sumac add more than flavor—they help protect the labneh while reflecting what grows locally and what’s available year-round in Palestinian pantries.
The Role of Olive Oil
Olive oil is not just a finishing touch here; it’s essential. It protects the labneh from air, allows it to be stored safely, and slowly rounds out its sharpness. A good extra virgin olive oil will soften the acidity of the yogurt while adding its own grassy, peppery notes.
This is one of those recipes where olive oil becomes part of the food itself, not just something poured on top. Over days and weeks, the oil and labneh become inseparable.
Ingredients
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1 kg full-fat strained sheep milk yogurt
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1 tbsp salt
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4 tbsp dried za’atar (dukkah)
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4 tbsp sumac
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1 tbsp crushed red chili flakes
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Extra virgin olive oil (about 1 liter, or enough to fully cover)
Preparation
Yogurt Mixture
In a deep bowl, combine the yogurt with salt, 2 tablespoons of za’atar, 2 tablespoons of sumac, and the chili flakes. Mix thoroughly until evenly combined.
Straining
Transfer the mixture to a clean cotton cloth or cheesecloth. Tie it tightly and hang it in a cool, dry place, or place it in a strainer set over a bowl. Let it strain for at least 48 hours, until most of the liquid drains and the mixture becomes firm.
Forming the Balls
Once strained, shape the labaneh into medium-sized balls using clean hands. Mix the remaining za’atar and sumac in a shallow plate, then roll each ball until fully coated. Place them on a tray and leave in a cool, dry place for a few hours to remove any remaining surface moisture.
Storing in Olive Oil
Place the labneh balls into a sterilized glass jar. Pour olive oil over them until they are completely submerged—no part should be exposed to air. Seal the jar and store it in a cool place or the fridge.
The labaneh is best eaten after about two days, once the flavors have had time to settle and meld.
How to Serve
Serve labneh balls with warm bread, sliced tomatoes and cucumbers, olives, or alongside other small plates. Spoon some of the infused olive oil over vegetables or bread—it carries the flavor of everything it has preserved.
This is a dish meant to be eaten slowly, returned to often, and shared.
