Preparation

Labneh—yogurt strained until thick and spreadable—gets elevated into bite-sized treasures with preserved lemon centers. The secondary fermentation in herb oil creates complexity that develops over weeks.

Making the Labneh

1. Mix yogurt with salt and line a fine-mesh strainer with several layers of cheesecloth.
2. Pour yogurt into cheesecloth, gather edges, and tie into a bundle.
3. Suspend over a bowl in the refrigerator for 48-72 hours until very thick and reduced by half.
4. The longer you strain, the firmer your balls will be.

Forming and Filling

1. Mix the thickened labneh with sumac and Aleppo pepper.
2. Take about 2 tablespoons of labneh and flatten in your palm.
3. Place 1/2 teaspoon minced preserved lemon in the center.
4. Wrap labneh around the filling and roll into a smooth ball.
5. Repeat until all labneh is used; you should get 12-15 balls.

Oil Preservation

1. In a clean, sterilized jar, layer the labneh balls with herb sprigs, garlic, peppercorns, and lemon zest.
2. Pour olive oil over everything until completely covered by at least 1 inch.
3. Seal and refrigerate for at least 1 week before eating.
4. The balls will continue to develop flavor for up to 6 weeks.

Serve at room temperature with flatbread, using the infused oil for dipping. The preserved lemon center provides a sour, funky surprise against the creamy, tangy labneh.