Serves 8-10
Calories (Per serving): 180
Carbs: 14.9g
Fat: 8.8g
Protein: 10.4g
INGREDIENTS
2 Litres Full Fat milk
250-300ml natural yogurt
Himalayan Salt
GARNISH
Dried Rose petals
Sumac
Freshly ground Pistachio
Fresh Dill
Walnuts & Chilli
Zaatar
INSTRUCTIONS
Prepare your toppings. You really can use anything you like, be creative and think about flavour combinations! Eg, you could make chive & garlic, or fig, walnut & honey... The possibilities are endless.
To create the balls I used a little mould dipped in oil, then put the labne ball into the little topping plate.
These make amazing entree's and beautiful little canapes... great for entertaining.
RECIPE NOTES
All of the flavours should be preserved individually to preserve infusion.
You can combine the mixed jewels when serving/ presenting your plate.
Look out for the basic Labne recipe. A staple on all Middle Eastern tables.
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