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Labneh-bollar

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Krämiga bollar av yoghurt som fått rinna av och som du kan göra hur personliga som helst. Grunden är avrunnen youghurt och du kan krydda den med örter (mynta, persilja, timjan..) och kanske lite vitlök. Förvara i olivolja tills du ska äta bollarna och du kan även använda olivoljan som blir kvar till annan matlagning. 


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Recept

  • ARBETSNIVÅ:

  • Laga
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  1. Menu 1

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    Labneh-bollar

När ditt recept skall vara klart!

Recept, översikt
    • Steg 1
    • 10 Min

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    Blanda yoghurten med salt, eventuell vitlök och de finhackade örterna du valt. 
    Lägg sedan yoghurt-blandningen i en silduk eller ren handduk som snörs ihop.
    Placera sedan knytet i en sil eller durkslag med en skål under. 
     

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    Turkisk yoghurt

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    Mynta, färsk finhackad

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    Timjan, finhackad

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    Vitlök, klyfta finhackad

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    Salt

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    Olivolja

    • Steg 2
    • 1200 Min

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    Ställ alltihop i kylen ca. 24h för att yoghurten ska rinna av ordentligt. Töm eventuellt skålen om det blir mycket vätska.

    • Steg 3
    • 8 Min

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    Ta fram yoghurten och gör jämnstora bollar med hjälp av en sked och rulla dem snygga med handflatorna.
    Placera bollarna på ett fat och ställ eventuellt in dem i kylen en stund om de blivit för mjuka.
    Lägg sedan bollarna i en förvaringsburk och fyll på med olivolja + eventuellt några fina kryddkvistar.

    • Steg 4
    • 2 Min

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    Klart!
    Förvara svalt.
    Labneh i olja håller några dagar i rumstemperatur och ungefär en vecka i kylskåp.

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