Yogurt Balls in Olive Oil

Summary

Prep Time	30 mins
Total Time	2 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

1 kg yoghurt (whole milk), as firm as possible, e.g. Turkish or Greek
1 teaspoon salt
1 bottle olive oil, good
2 bay leaves
1 teaspoon peppercorns, black
1 teaspoon black cumin
1 chilli pepper (s), red, dried

Instructions

Mix the yoghurt with the salt and place in a sieve in which you have previously placed a fine, clean cloth. Let it drain over a bowl for 2-3 days. The expired whey is no longer needed and can be thrown away.
After draining, the yogurt has a nice, firm consistency.
Mix the oil with the spices and place in a larger screw-top jar. Shape small, teaspoon-sized yoghurt balls with oiled hands and add to the oil. Let the yogurt balls soak for a few days.
Drain a little to serve.
If you disregard the draining time, the preparation goes very quickly, it takes about 1/2 hour.
Always keep the yogurt balls covered with oil. I haven`t tried how long they can be kept, they are always gone in no time at all.
We have the balls with mixed leaf salad. Or arrange the lettuce leaves on a platter, top with tabbouleh (bulgur and herb salad) and the yogurt balls on top.
We also have flatbread and hummus bi tahina (dip made from chickpeas and sesame paste).
Tip:
I didn`t have a scarf, so I bought a pack of nylon knee socks, cut off the cuff and poured the yogurt mixture into it.

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