Labna Balls Rolled in Tunisian Dukkah
- Ready In:
- 24hrs 30mins
- Ingredients:
- 20
- Yields:
-
16 balls
ingredients
-
Labna
- 2 1⁄4 cups thick plain yogurt
- 1⁄2 cup canola oil
- 1⁄2 cup olive oil
-
Tunisian dukkah
- 1⁄3 cup pistachios, chopped
- 1⁄3 cup blanched almond, toasted and crushed
- 2 tablespoons sesame seeds
- 2 1⁄2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 teaspoons coriander seeds, lightly crushed
- 2 teaspoons nigella seeds
- 2 teaspoons caraway seeds
- 2 teaspoons turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 pinch ground cardamom
- 1 pinch saffron thread
-
To serve
- bread, warmed (flatbread)
- pickle
- radish
- chile
directions
- Drain the yogurt in a fine sieve lined with a clean kitchen cloth for 24 hours in the refrigerator.
- Rub a little oil on your hands, and roll small spoonfuls of the yogurt into balls about the size of a large marble. Place in a flat-sided dish. Mix the canola and olive oils then pour the oil over the labna.
- Mix the dukkah ingredients in a bowl until well combined then place in an airtight container.
- To serve the labna, lift balls from the oil and drain well. Roll in dukkah and serve with bread, pickles, radishes and chilies.
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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York