Spiced Labne Balls (Yogurt Cheese)

Recently, we became the recipients of an incredible assortment of Armenian-made products from Karoun Dairies. You’ll read more about this in a future post. Doug and I have been doing our best to use their products in recipes, or simply eat them as they are. It’s not easy consuming all of the products, but we’re happily doing our best with the help of some friends.

One product we received is labne, a most luscious, creamy, thick yogurt that makes Greek-style yogurt look thin! No kidding; this stuff is unbelievable!

Here’s a great way to serve labne as an appetizer.

Spiced Labne Balls

Spiced Labne Balls (Yogurt Cheese)
16 oz. container labne

1 1/2 tsp. ground cumin
1 tsp. dried mint, crushed
1/2 tsp. Aleppo red pepper or ¼ tsp. cayenne pepper
1 1/2 tsp. Kosher salt
olive oil

Garnish: crushed dried mint, coarsely chopped parsley or cilantro, optional

1. Place the labne in a mixing bowl. Stir in the cumin, mint, pepper and salt.
2. Fill a shallow serving bowl or plate with about 1/8″ of olive oil.
3. Use a small ice cream scoop to scoop out even portions of labne – or – lightly grease your hands to form balls about the size of walnuts. Arrange the scoops of labne in the dish on top of the oil. If desired, garnish with crushed mint, coarsely chopped parsley or cilantro.

To serve: spread on crackers or pita triangles.

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  1. anahidk March 11, 2012 at 1:50 am

    If you don't have easy access to Labneh, it's pretty easy to make by draining regular madzoun through a cheesecloth overnight.

    1. Robyn March 11, 2012 at 2:06 pm

      Very true, Anahid. Thanks for mentioning it!


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