Rolled Labne Balls from Rumi

Created by chef Joseph Abboud, they're coated in fragrant spices and seeds before being preserved in extra-virgin olive oil, making them the perfect addition to a cheese board, mezze spread or aperitif.

Ingredients 

• 400g labne  
• Extra-virgin olive oil  

Coating options 

• Za'atar  
• Sumac  
• Turkish chilli (Isot or Maras)  
• Sesame seeds  
• Nigella seeds  

Method 

• Strain the yoghurt for 3–5 days, longer than you would for regular labne, until firm enough to break off pieces for rolling.  
• Portion approximately 25g of labne and gently roll into balls.  
• Roll each ball in your preferred coating, or use a variety of coatings for different flavours and colours.  
• Repeat until all of the labne has been used.  
• Half-fill a clean jar with extra-virgin olive oil.  
• Carefully place the coated labne balls into the jar, ensuring they are fully submerged in the oil.  
• Refrigerate for up to one month.  

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