One chef, one recipe: Spiced Labneh balls by Chef Saby

Homemade labneh is a healthy fresh cheese that’s beloved all over the Middle East, from Iraq to Israel.
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Referred to as the chef with the Midas touch, chef Saby is the recipient of President of India’s award for Best Chef. Saby enjoys a cult following as the dynamic President of Young Chefs’ Forum of IFCA. He is also a restaurant partner with significant projects to his credit. He was heading the hugely popular Lavash by Saby in New Delhi. The restaurant served the cuisine of the Armenians who had settled long ago in West Bengal. In Pune, he had set up Mineority by Saby — a fun and young concept for the urban diners that documented the food cultures of the tribals from across the coal mining map of India. He is also the culinary consultant and facility planner for Asia’s largest brewpub — Byg Brewski — in Bangalore.

Spiced Labneh Balls

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DESCRIPTION OF THE DISH:- Tangy, and creamy soft yogurt dumplings.





Hung curd — 900 gm

Roasted garlic — 20 gm

Salt to taste

Paprika powder for dusting

Parsley for dusting

Mexican seasoning for dusting

Black olives — 5gm

Green olives — 5 gm

Jalapenos — 5 gm

Cherry tomatoes — 5

Pita chips — 12 pieces


Transfer hung curd to a bowl, and add roasted garlic and salt as per requirement.

Make small round balls using your hand, and keep them in the refrigerator for a minimum of an hour.

Roll yogurt balls in spice dust (paprika, parsley, and Mexican seasoning- you can use other spice dust as well as per your preference).

Once done, place it on a platter, and serve with green & black olives, cherry tomatoes cut into halves, jalapenoes, and pita chips.

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