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Jewel Box Labneh Balls ~ homemade labneh, or yogurt cheese rolled in colorful herbs and spices.  Serve as a healthy appetizer with bread, or on salads.


makes approximately 20 balls

Total time

15 minutes


Middle eastern




  • labneh balls (recipe for homemade labneh here)
  • assorted coatings such as:
  • seeds
  • sesame seeds
  • Cumin seeds
  • Poppy seeds
  • nigella seeds (black sesame seeds)
  • herbs
  • Dried Mint
  • dried cilantro
  • dried parsley
  • dried thyme
  • dried dill
  • za'atar
  • spices
  • red pepper flakes
  • Aleppo pepper
  • sumac
  • ground cumin
  • black pepper
  • white pepper
  • nuts
  • ground pistachios
  • ground almonds
  • ground wlanuts
  • floral
  • lavender
  • rose petals


  1. Roll each labneh ball in the coating of your choice. If the coatings don't adhere well, lightly coat your hands in olive oil and roll the cheese between your palms to leave a thin film of oil behind. The herbs and spices will stick to the cheese more easily.
  2. Serve the cheese with fresh crusty bread or crackers. You can also serve the balls as a part of a cheese or mezze platter, or on top of a salad.
  3. To store, put the cheese in an airtight container in the refrigerator. Best used within 24 hours, but the plain cheese will last a week or so.
  4. View the recipe instructions at The View From the Great Island

Contains allergens
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