Lebna balls are made from further dried out lebna.
The balls can be coated in a number of mixes, such as dried mint, or zaatar, or chiili flakes, or almost any dried herb.Stored in a sterilized jar and covered to the brim with olive oil, these balls keep easily for a year in the fridge.
The quality of the yogurt you use to make the lebna will determine the ultimate quality and flavor (creamy vs tangy) of the lebna balls.
Delicious served over a week-end breakfast with some pita bread, sliced cucumbers, tomatoes, olives, and fresh sprigs of mint.
1kg plain yogurt
1/2 tsp salt
Stir the salt in the yogurt (it will aid in the draining).
Line a non-reactive sieve or strainer (I used plastic) with two layers of kitchen paper towels, with an over-hang, and place over a bowl to catch the dripping whey.
Pour the yogurt into the paper-lined sieve, then fold the over-hang onto the surface of the yogurt.
Refrigerate 24 hours.
Change the towels and return to drain in the fridge for a further overnight stay.
Discard the whey and turn the drained lebna upside down on a plate.
Divide the circle of lebna into quartes, and each quarter into four triangles.
Shape each triangle into a sphere, roll in dried mint or leave plain.
Pile the balls in a clean jar and cover to the brim with olive oil.
Store in the refrigerator.