Paneer Labneh Balls: A Creamy Indian-Mediterranean Fusion Appetizer
Introducing my Paneer Labneh Balls—a fusion of Indian and Mediterranean flavors that will elevate your appetizer game! This recipe takes the traditional labneh balls and gives them an Indian twist by incorporating homemade paneer. The paneer is softened and blended with hung Greek yogurt, creating a creamy, tangy base that’s then formed into delicious balls. Each one is coated in a unique blend of spices, including za’atar, a Mediterranean everything bagel seasoning, and a mix of sumac, Aleppo pepper, dried mint, and more. These flavor-packed paneer labneh balls are perfect for serving with toasted bread, crackers, or pita chips, and pair beautifully with honey or harissa for an extra kick. Best of all, you can prepare these vegetarian bites in advance, making them a crowd-pleasing, make-ahead appetizer that’s ideal for parties.
Happy Cooking!
Servings: About 30-34 balls
Prep Time: 1 hour
Cooking Time: 20-25 mins
Rest Time: 3-4 hours
Total Time: 5-7 hours
Ingredients:
Homemade Paneer:
1 whole milk
2 tbsp vinegar
1 tbsp water
Labneh:
2 cups Greek yogurt; I used non-fat Greek yogurt
1 tsp salt
To make & coat the balls:
1/2-1 tsp salt; as per taste
1/2 tsp pepper
1/2 tsp sugar
1/4 cup zaatar seasoning
1/4 cup Mediterranean Everything bagel seasoning; check notes to make your own
1/4 cup mixed Mediterranean spices-
2-2.5 tbsp sumac
1.5-2 tsp dried parsley
2 tsp dried mint
1/2 tsp garlic powder
2-3 tsp Aleppo powder
1/4 tsp salt
1/4 tsp sugar
1/4 tsp oregano
To preserve & serve with:
About 2 cups olive oil
Pita chips
Toasted sourdough bread
Crackers
Toasted pita bread
Honey
Harissa
Directions:
Labneh: Layer a strainer with cheesecloth over a bowl. Add yogurt to the cheesecloth.
Add salt to the yogurt and mix.
Now gather the edges of the cloth, tie it, and twist it. Let it sit for 60 minutes over the strainer. It should be thick.
Homemade Paneer: Mix water and vinegar and keep aside. Layer a strainer with cheesecloth over a bowl and keep aside.
In a heavy bottom pan put milk to boil on medium heat. Stir occasionally so the bottom doesn’t burn.
Once the milk comes to a boil, turn off the heat and let the milk cool for 2-3 minutes.
Pour the vinegar water into the milk and mix it. The milk will separate.
Pour it through the cheesecloth to collect the cheese curds. The water that strains out is whey which you can use for cooking.
Wash the cheese curds with running cold water well rinsing out the vinegar's sour taste.
Now gather the edges of the cloth, tie it, and twist it. Let it sit for 40 minutes over the strainer. Do not let it sit for more than 45-50 mins otherwise, it will become too dry. The homemade paneer/chenna is ready.
Paneer Labneh mixture: To a mixing bowl, add the homemade paneer. Knead it well till smooth and soft. It can take 3-4 mins. Knead well so it’s very soft.
Add the thickened yogurt and mix it well. Add salt, pepper and sugar and mix.
Let it sit uncovered in the fridge for 1.5-2 hours so it dries out.
Rolling out the Paneer Labneh balls: Once it is dried out you can shape the balls. I like to use about 1-1.25 tbsp of the mixture and roll it in between my palms and shape it into balls.
Place the rolled-out balls on a plate. Let it dry out in the fridge for 30 minutes.
Coat the Paneer Labneh balls: Coat the balls in the seasonings. I like to place the seasoning in a high bowl and use the bowl to help coat the balls (See video).
Preserve the balls in an airtight container in olive oil in the fridge. Check notes.
Serve it with toasted sourdough bread, pita chips, or crackers. I like to serve it with honey, you can also serve it with harissa.
Notes/Tips:
I used store-bought Mediterranean everyday bagel seasonings. If you want to make your own- Mix 3-3.5 tbsp everything bagel seasoning with 1/2 tbsp sumac and about 1/2 tbsp Aleppo powder.
Knead the homemade paneer well so it is soft and fine.
This lasts well in the fridge for 1-2 months. Keep it in an airtight box COVERED in olive oil. I keep it in the fridge and thaw it before using it as the olive oil will thicken.
The drying helps shape the balls so DO NOT skip it!
If you use regular yogurt and not Greek yogurt you will need to strain it for longer. It can take about 5 hours.
