Find a simple recipe for labneh here 

Recipe adapted from Shuk (Artisan Publishing)

• Scoop out about 2 tablespoons of labneh and roll it into a ball.
• Gently arrange the balls in a wide-mouth sterile jar or other sterile container with a tight-fitting lid.
• Once all the balls are in the jar, pour in enough oil to cover by about an inch. Tap the jar gently to dislodge any air pockets.
• Store the labneh balls 
in the refrigerator for up 
to 4 months.
• To serve the labneh balls, remove them from the oil using a clean utensil (not your fingers) and arrange them on a plate.
• To dress them up, roll them in one or more of 
the suggested garnishes before serving.

Makes: 16 to 24 balls

First published in the JC June 1, 2020