½ kg (16 oz) of labneh
3 cups olive oil
2 tablespoons salt (as desired)
Place labneh in a bowl. Mix well with salt. Make walnut size balls, using a little oil on the palm of hands to prevent sticking. Repeat till all is done.Drop into sterilized jars, cover with oil and seal. Store at room temperature.Leave for 24 hours before you eat from it.
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