laban cheese balls

Laban cheese balls are often rolled in coarsely ground black pepper, paprika or crushed dried mint, making a colorful addition to the ‘mezze’ table.

1 tsp salt
1 cup 2 Tbsp thick natural yogurt
Olive oil
  1. Mix the salt into the yogurt, strain the mixture through cheesecloth, then tie the cheesecloth up into a bundle and hang it over a sink for a day or two, to allow moisture to drain out.
  2. Refrigerate the Laban Cheese until it has dried out, then roll it into small balls and store them in a jar of olive oil.

From “Middle Eastern Cooking” by Suzy Benghiat