Marinated Labneh Balls
Creamy, tangy, and infused with Mediterranean flavors
Labneh might be one of the Middle East's best-kept secrets. Made by simply straining yogurt until it's thick and creamy, it lands somewhere between soft cream cheese and yogurt — rich, tangy, and endlessly versatile.
Rolling it into little balls and marinating them in olive oil with herbs and spices turns this humble ingredient into something that feels special. This is one of my favorite things to always have in the fridge — I love playing with the infusions, sometimes herby, sometimes spicy, depending on my mood. Serve them on a mezze platter, spread on toast, or with warm pita, and they're always the thing people ask about at the table.
Why you’ll love this recipe.
Only a few simple ingredients and surprisingly easy to make
Naturally high in protein
Customizable with endless flavor combinations
Beautiful for entertaining
Keeps well in the refrigerator
A wonderful addition to Middle Eastern and Mediterranean inspired meals
What is Labneh?
Labneh has been enjoyed throughout Lebanon, Syria, Jordan, Palestine, and much of the Middle East for centuries. Originally developed as a way to preserve fresh yogurt, straining removes much of the whey, creating a thicker cheese that lasts longer.
Today, labneh is one of the region’s most beloved foods. It is commonly served for breakfast with olive oil and za’atar, included on mezze platters, spread into sandwiches, or shaped into balls and preserved in olive oil. While the method is wonderfully simple, the result is a versatile ingredient that reflects the Middle Eastern tradition of making the most of fresh, wholesome foods.
Labneh has a smooth, creamy texture with a pleasant tang similar to cream cheese but lighter and fresher. As it marinates, the olive oil gently carries the flavors of herbs, spices, and citrus into the cheese, making every bite slightly different depending on your chosen combination. The longer the labneh sits in the marinade, the more flavorful it becomes.
Ingredient spotlight.
Greek Yogurt , full fat, creates the creamiest labneh. Its naturally thick consistency means less draining time and a richer final texture.
Olive Oil not only preserves the labneh but also infuses it with flavor during marinating. Choose a good-quality extra virgin olive oil for the best results.
Dried mint a classic Middle Eastern herb, dried mint adds freshness and a subtle earthy flavor that complements the tanginess of the yogurt.
Herbs and spices One of the best things about marinated labneh is how easily it can be customized with your favorite herbs, spices, and aromatics.
Easy ingredient swaps.
Full fat greek yogurt is recommended for a creamy Labneh, but plain full fat yogurt works as well. The draining time should be increased.
Instead of dried mint, try za’atar, oregano, thyme, or dill
Create your own combinations, try: garlic slices, rosemary, crushed chili flakes, smoked paprika, lemon zest, orange zest, fennel seeds, whole peppercorns, fresh thyme, fresh chili slices
Beginner tips for success.
Straining removes whey, the liquid naturally found in yogurt. As more whey drains away, the proteins become concentrated, transforming the yogurt into a thick, creamy cheese.
The longer you strain it, the firmer the labneh becomes—making it easier to roll into neat balls that hold their shape in the olive oil.
What to serve with Labneh
Marinated labneh is wonderfully versatile.
Serve it with:
• Warm pita bread
• Crackers
• Fresh vegetables
• Cherry tomatoes
• Cucumbers
• Olives
• Roasted peppers
• Fattoush
• Fresh herbs
• Toasted sourdough
It also makes a delicious spread for sandwiches and wraps.
Make it a complete mezze board.
Creamy centerpiece: Marinated Labneh Balls
Bread: Warm Pita bread
Fresh Vegetables: Cucumbers, tomatoes, carrots, and radishes
Extras: Hummus, Olives, Roasted red peppers, Stuffed grape leaves
Finishing touch: Fresh herbs and a drizzle of olive oil
Marinated Labneh Balls
Learn how to make Easy Marinated Labneh Balls with just a few simple ingredients. This creamy Middle Eastern cream cheese is made from strained Greek yogurt and preserved in olive oil with herbs and spices for an elegant appetizer or snack.
Ingredients
- 2 lbs greek style yogurt
- 1/2 tsp salt
- 1/4 tsp dried mint
- Olive oil, enough to cover the finished Labneh balls
- Classic Lebanese: Fresh thyme, Fennel seeds, Garlic slivers
- Smoky Herb: Smoked paprika, Garlic slivers, Chopped fresh cilantro
- Citrus Rosemary: Fresh rosemary, Orange zest
Instructions
- In a bowl, combine the Greek yogurt, salt, and dried mint. Mix well.
- Line a colander with a clean cheesecloth or lint free kitchen towel. Spoon the yogurt mixture into the cloth and gather the edges together to form a bundle.
- Place the colander over a bowl to catch the draining whey. Refrigerate for 3-4 days, replacing the cloth each day if it becomes very damp.
- Once the labneh is firm, remove it from the cloth. You can enjoy it immediately as a spread or continue by rolling it into balls.
- Using slightly damp hands, roll the labneh into golf ball sized portions. Place them on paper towels for about 30 minutes to remove any remaining surface moisture.
- Transfer the balls to a clean, wide glass jar. Add your chosen herbs and spices. Pour enough olive oil over the labneh to completely cover every ball.
- Seal the jar and refrigerate for at least 6 hours, or overnight for even better flavor.
- Serve chilled or allow the labneh to sit at room temperature for about 20 minutes before serving for the creamiest texture.
- Keep the labneh completely submerged in olive oil and store it in the refrigerator for up to 2 weeks.
Notes
- Full-fat Greek yogurt produces the richest, creamiest labneh.
- The longer you strain the yogurt, the firmer the finished cheese will be.
- Make sure the labneh stays fully covered with olive oil during storage.
- Feel free to experiment with different herb and spice combinations to create your own signature flavors.
- Remove the jar from the refrigerator about 20 minutes before serving to soften the olive oil and bring out the full flavor of the labneh.
- The olive oil can be saved and used in salad dressings, marinades, or dipping bread as it becomes beautifully infused with the herbs and spices.
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Learn how to make Easy Marinated Labneh Balls with just a few simple ingredients. This creamy Middle Eastern cheese is made from strained Greek yogurt and preserved in olive oil with herbs and spices for an elegant appetizer or snack.