Sumac & Spearmint Labne

Cuisine: Middle Eastern

Prep time:

Cook time:

Serves: 12

Making labne is so easy, and the flavouring possibilities are endless. We’ve used Aleppo pepper, sumac and mint here, but our Greek Seasoning, Turkish Spice Blend, Kebab mix, Za’atar, Zalt or Dukkah would all work well too.


  1. Line a sieve with muslin over a bowl, and place yoghurt and salt inside. Fold over muslin to cover yoghurt then weigh down with something heavy. Refrigerate overnight to allow all the liquid to drain from yoghurt.
  2. Mix Aleppo pepper, mint and sumac in a mortar and pestle and grind gently to combine.
  3. Take a spoon of the drained yoghurt and shape into a ball, then roll in spice mixture; repeat to use all the yoghurt, then pour over olive oil over the labne balls.
  4. Store in an airtight container in the fridge for up to one week.