You must be logged in to bookmark
Log In / Sign Up

Click here to see the related post

Lebneh Balls - Yogurt Cheese with Herbs, Spices, Walnuts and Olive Oil

Lebneh Balls – Yogurt Cheese with Herbs, Spices, Walnuts and Olive Oil

Dip into this home made treat that’s simple to make – has a luxurious velvety texture and flavor with subtle and assertive flavors you love. Extra Virgin Olive Oil surrounds these delicious protein-packed yogurt cheese balls as does herbs, spices, lemon rind and crunchy walnuts.

Lebneh Balls - Yogurt Cheese with Herbs, Spices, Walnuts and Olive Oil


1 cup greek yogurt, cow’s milk, can use goat’s milk 

½ cup extra virgin olive oil, more to taste

2 teaspoons seasonings*

½ teaspoon grated lemon rind

2 tablespoons walnuts, chopped medium-fine



Drain the yogurt: Place a #4 coffee filter in a large measuring cup to fit. Place a rubber band around the top to secure. Spoon the yogurt into the filter. Cover with plastic wrap, place in the refrigerator. Let sit for about 24 hours to drain. You will notice about 1/2 cup of liquid on the bottom. Discard the liquid (or save for baking.)


Scoop the yogurt cheese onto paper towels, and blot excess moisture. Lay seasonings* on a small plate. Scoop the yogurt cheese with a 1″ ice cream scoop or a small spoon. OIL your hands and place a ball of cheese in your hand, roll onto a ball quickly, then drop onto the seasonings.
Roll into seasonings almost coating them. Repeat with all the yogurt cheese and place the balls into a dish with the olive oil – with space so they do not touch each other.


Drizzle with some oil on top to coat, top with chopped walnuts, gently pressing them in.
Refrigerate until ready to enjoy. The flavorings will be nicely intensified if you let them marinate a few hours… or a few days.


1/2 t. italian seasonings
1/8 t. sumac (fruity and tarte taste)
1/8 t. sea salt (try Hawaiian Alaea Sea Salt – it’s pink!)
1 generous pinch hot chile flakes (try Marash Pepper, deep earthy flavor)
1/4t. fresh thyme leaves
1 t. fresh parsley, cleaned, dried and chopped

This recipe may not be reproduced without the consent of its author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode