Labneh balls always remind me of the Arabic grocery stores in Dearborn. They are filled with pickled vegetables, cheeses, olives, grape leaves, all in their neat compartments. It was a delight to go shopping, a real pleasure derived from deep within. At home now, I attempted to recreate the taste and smells of the labneh balls, which were always properly sized, resting in the olive oil pool. Something about the spices made them irresistible to me (and I enjoyed one after the other, until too many had disappeared). My interpretation is below.

You will need:

• 17-18 oz. of Greek yogurt – I used Fage (after removing the top cover)
• fine cheesecloth – mine is about 6 by 6 (alternatively, coffee filters also work)
• yarn or kitchen twine (to tie the cheesecloth and hang it up)
• 2 tablespoon of dried herbs: zaatar, thyme, oregano, mint, caraway, fennel – the mixture is up to you
• 1 teaspoon very finely chopped garlic
• 1 teaspoon sesame seeds – I used black
• 1 cup good quality extra virgin olive oil
• red pepper flakes – to season oil
• black peppercorns – to season oil
• 2 dried bay leaves
• optional juniper berries – to season oil
• 1-2 teaspoons salt
• pepper to taste

Steps:

Open up your cheesecloth (or whatever you are using to drain the yogurt). Place the yogurt in the cloth, and tie it tightly to prevent a yogurt spill. Hang cloth from your faucet, outside (if there are no pests), on a stick over a bowl, endless possibilities. Wait at least 12 hours, ideally 24 hours, until the yogurt has drained. You will notice the significant difference every hour. The yogurt will become slightly harder, and will not release water if gently squeezed.
 
Remove yogurt from cheesecloth, and let air for a few minutes. In the mean time, mix the dried herbs, finely chopped garlic, sesame seeds (if using), salt, and pepper. Lay out mixture on a plate.

Take the labneh, and begin forming small balls in your hand. Try to make them all the same size, roughly aim for a shelled walnut. I ended up with 12 in my batch. Roll the balls in the herb mixture, making sure to cover the entire surface. Do not press too hard, or they will lose their shape. When finished, set aside any leftover herbs.

In a deep or wide bowl, place the red pepper flakes, the peppercorns, the bay leaves, and juniper berries (if using juniper berries, slightly crush them with a knife – just a little force will do). Slowly add half a cup of olive oil, and then add the remaining herb mixture. Give a gentle stir to the oil, and add the rest of the cup. Insert the labneh balls, making sure to cover the surface of the balls. Let the flavors mix for 24-36 hours, covered with a plastic sheet (or you can use a wide mouth jar).
   
When ready, you can eat the balls fresh from the olive oil, or spread on warm pita bread. Use the seasoned oil mixture to dip bread into, or for some olives (in which you would use the same method as the step above).