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6 Servings
400 gr whole milk yogurt (cow or sheep milk)
2 pinches of salt
2 cloves of young garlic
1 red chili
8 tbsp olive oil
3 tbsp finely chopped spring herbs (salad burnet, chervil, chives)
2 tbsp sumac (Turkish food store)
2 tbsp light sesame seeds
2 tbsp black cumin
freshly ground salt and black pepper
1 tbsp crushed coriander seeds
Allergens are marked in bold
Step 1
Mix yogurt with two pinches of salt and stir well. Place a fine cotton cloth in a bowl, put yogurt in the cloth and allow to drain off in your fridge 12-18 hours.
Step 2
The next day, the yogurt should be firm. Cut out small balls with two teaspoons or a small ice cream scoop.
Step 3
Peel garlic cloves. Slice garlic and chili and soak the slices in olive oil in a flat dish. Arrange the chopped spring herbs, sumac, sesame seeds and black cumin on separate plates.
Step 4
Batter the yogurt balls to your liking and place in the olive oil. Season with a bit of salt, a lot of black pepper and the crushed coriander seeds.
Step 5
Refrigerate for two hours and serve your marinated labneh balls with freshly toasted flat bread or pita.
