Yogurt balls in olive oil

Ingredients for 4 servings:

• 1 kg yogurt (full milk), preferably firm, e.g. Turkish or Greek
• 1 tsp salt
• 1 bottle of olive oil, good
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tsp black cumin
• 1 chili pepper(s), red, dried

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Labneh makbus

Mix the yogurt with the salt and place it in a sieve lined with a fine, clean cloth. Let it drain over a bowl for 2-3 days. The drained whey is no longer needed and can be discarded. After draining, the yogurt will have a nice, firm consistency. Mix the oil with the spices and pour into a larger screw-top jar. With oiled hands, form small, teaspoon-sized yogurt balls and place them in the oil. Let the yogurt balls sit for a few days. Drain a little before serving. Apart from the draining time, preparation is quite quick, taking about half an hour. Always keep the yogurt balls covered with oil. I haven’t tested how long they keep, but they’re always gone in no time. We serve the balls with mixed leaf salad. Or arrange lettuce leaves on a platter, top with tabbouleh (bulgur and herb salad), and place the yogurt balls on top. We serve it with flatbread and hummus bi tahini (a dip made from chickpeas and sesame paste). Tip: I didn’t have a cloth, so I bought a pack of nylon knee socks, cut off the cuff, and filled them with the yogurt mixture.