• 2kg Greek-style yoghurt
• 1 tbsp salt
• a double layer of muslin cloth
• 1 tbsp smoked paprika, toasted
• ¼ cup sundried tomatoes, drained
• 100g pistachios, shelled and finely chopped
• extra virgin olive oil

Step 1
Pour the yoghurt into a large bowl and add salt. Stir well. Line a sieve with a double layer of muslin cloth and pour the salted yoghurt into the centre.

Step 2
Gather the muslin cloth into a parcel and tie closed with a long piece of kitchen string, then tie the string to a wooden spoon, resting it across a bowl. Place in the fridge for 3 days, discarding the whey that collects in the bowl each day.

Step 3
Unwrap the muslin and transfer the set yoghurt to a clean bowl.

Step 4
Roll yoghurt into small balls. Lay on a plate and refrigerate for 2 to 3 hours to dry out. Combine the smoked paprika and tomatoes in a bowl and roll 1/3 of the balls in the mixture. Roll 1/3 of the balls in the chopped pistachios and keep 1/3 plain.

Step 5
Place the labneh balls in sterilised jars. Pour over olive oil to fill. Seal jars and store in the fridge. Leave to marinate for at least 1 day before eating. Labneh keeps for up to 1 week.

To Serve Serve balls with toasted pita, tomatoes, sliced onions and fresh mint.

Text and image: Fairlady