Middle Eastern · breakfast, snack
Labneh Balls with Za'atar or Aleppo Pepper in Oil
Video by Middle Eats on YouTube · Open on YouTube
- Keto (1.8 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
- Nut-free
Contains: Milk, Sesame. Check labels on stock, sauces and spice mixes.
Made from just yoghurt and salt, each ball is about 80 kcal with about 2 g carbs, including the oil that clings to it: a tangy, lighter swap for the same amount of cream cheese (about 135 kcal).
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Ingredients 5
Method
Tap a time to watch that step in the video.
- Wash and sterilise the cloth or nut-milk bag, bowls and jars to keep mould away. Mix 1 kg plain yoghurt with live cultures and ¾ tsp salt very well. 1:02
- Spoon it into the bag, gather the yoghurt at the bottom and clip the bag tight above it. Hang it over a bowl or set it in a strainer for 48 hours, emptying the whey and flipping the bag after 24 hours. Strain in the fridge for a milder taste. 1:31
- Stir the labneh (about 400 g) smooth. With two spoons, drop 40 g blobs onto a tray lined with a tea towel and paper towels, cover with more towels and leave about 24 hours, moving them to dry towels halfway, until firm. 3:15
- Wearing gloves, knead each piece until pliable, then roll it between your palms into a smooth ball with no cracks so it holds together in the jar. 4:38
- Roll half the balls in za'atar and half in Aleppo pepper, pressing the coating on. Stack them in sterilised jars and cover completely with vegetable oil topped with a little olive oil; olive oil alone suits jars eaten within a few weeks. 5:17
- Seal. Kept cool, the jars last a few months; once opened, keep in the fridge and eat within a few weeks. Spread a ball on bread with sliced tomato, olives and mint. 6:18
Tip. Middle Eats sterilises everything with baby-bottle tablets, as any wet spot can grow mould. Throw out any ball that shows mould. For a soft spread instead, strain only 24 hours and keep it in the fridge for 1–2 weeks.
The method is a summary in our words — the video shows every step.
One portion, 1 ball (40 g before drying), gives you 1 of 10
Where the energy comes from one serve
- Net carbs 9%
- Protein 18%
- Fat 73%
Fits keto: 1.8 g net carbs a serve, with 73% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Omega-3 High28%
0.4 g a serve, mostly from vegetable oil (93%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin B12 Source12%
0.3 µg a serve, mostly from plain dairy yoghurt (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Show the other 13
Vitamin E7%
1 mg a serve, mostly from vegetable oil (77%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Selenium7%
3.9 µg a serve, mostly from plain dairy yoghurt (99%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin K6%
6.7 µg a serve, mostly from vegetable oil (48%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Calcium4%
53 mg a serve, mostly from plain dairy yoghurt (83%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin A3%
29 µg a serve, mostly from plain dairy yoghurt (56%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Potassium2%
70 mg a serve, mostly from plain dairy yoghurt (76%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron2%
0.3 mg a serve, mostly from za'atar (63%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium2%
6.6 mg a serve, mostly from plain dairy yoghurt (66%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc2%
0.2 mg a serve, mostly from plain dairy yoghurt (85%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Folate2%
6.2 µg a serve, mostly from plain dairy yoghurt (77%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B62%
0 mg a serve, mostly from plain dairy yoghurt (61%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin C0%
0 mg a serve, mostly from za'atar (72%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Middle Eats; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.