Dukkha Labneh Balls
Dukkha Labneh Balls
For a wholesome breakfast with that takes no time to prep, Labneh delivers a delicious component to baked eggs while adding valuable calcium.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1½ cups full-fat Greek yoghurt
- Pinch sea salt
- ¼ cup pumpkin seeds
- ¼ cup almonds or hazelnuts
- 1 tsp fennel seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 3 tbsp sesame seeds
- ½ tsp sea salt
- Pinch pepper
- ¼ tsp chili flakes
Method
- To make labneh, Place fine-mesh sieve over medium-size bowl and line with cheesecloth or muslin. Pour yoghurt into sieve and place in fridge overnight.
- Dry-toast seeds, nuts, fennel, coriander and cumin in frying pan until fragrant and lightly golden. Toast sesame seeds separately as they can burn easily.
- Once cooled place all ingredients in food processor and pulse until coarse consistency. Be careful not to over-process. Store leftovers in airtight container.
- When labneh is ready discard whey from bowl and roll into 2.5cm balls.
- Place dukkah in small bowl and roll each ball in dukkah. Place balls on serving dish and serve with crackers or crusty bread.
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