Main content

Labna Balls with Hazelnut Dukkah

A delicious recipe filled with lots of flavour from 2012 MasterChef contestant Amina Elshafei.



To make labna at home, use double the amount of natural yoghurt for labna required. So for 1kg of labna you will need 2kg of natural yoghurt. Season with salt, mix and place in a cheesecloth of muslin. Tie the top and hang over a tray in the refrigerator to collect the dripping residual water for a minimum of 24 hours to release as much liquid. May take up to 36 hours to produce labna.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Labna Balls with Hazelnut Dukkah.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now