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Labneh (Curd Cheese Balls Rolled in Fresh Herbs)
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To store, place the labneh in a jar, cover with olive oil and keep in the fridge for up to a week. For a softer, more spreadable cheese, try draining the yogurt for only 6-8 hours. Place in a serving bowl, drizzle with a good glug of olive oil and top with fresh mint or parsley and a sprinkling of paprika.
Makes: 15 labneh
This recipe was first published in July 2004.