Summary

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

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Instructions

1. 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.
2. After draining, the yogurt has a nice, firm consistency.
3. 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.
4. Drain a little to serve.
5. If you disregard the draining time, the preparation goes very quickly, it takes about 1/2 hour.
6. 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.
7. 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.
8. We also have flatbread and hummus bi tahina (dip made from chickpeas and sesame paste).
9. Tip:
10. 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.