Labane Balls Rolled in Zatar
Labane is yogurt that is void off all liquid. So you simply take some yogurt, 1/2 kilo or more and place the yogurt on a cloth (cotton or muslin) that is resting on top of a stainer. Place the strainer on top of a bowl to catch the liquid. Now place this bowl and strainer in the refrigerator for around 2 to 3 days.
You will want a very, very dry and thick cheese that can be rolled into balls. Roll the balls the size of a golf ball. Once the balls are made, return them back to the refrigerator to harden again. Once the cheese comes into contact with your warm hands, the cheese will soften slightly.
After 1 hour bring the labane balls back from the refrigerator and brush them slightly with extra virgin olive oil and then roll them in the zatar mixture. You can either use my already prepared zatra mix or make it yourself. It is actually not that hard to make zatar once you learn a few basic steps.
You can find the recipe here to make zatar or purchase online here. If you have left over labane left place them in a jar like the photo side by side and pour extra virgin olive oil on top and seal. The labane will keep for 1 year like this. This recipe can be enjoyed along side some hummus, foul or many other simple menus or along side some baked chicken or lamb.