Cuisine: Middle Eastern
- 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.
- Mix Aleppo pepper, mint and sumac in a mortar and pestle and grind gently to combine.
- 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.
- Store in an airtight container in the fridge for up to one week.