- ½ kg (16 oz) of labneh
- 3 cups olive oil
- 2 tablespoons salt (as desired)
- Place labneh in a bowl. Mix well with salt. Make walnut size balls, using a little oil on the palm of hands to prevent sticking. Repeat till all is done.
- Drop into sterilized jars, cover with oil and seal. Store at room temperature.
- Leave for 24 hours before you eat from it.