Labna Balls Rolled in Tunisian Dukkah

Name: Labna Balls Rolled in Tunisian Dukkah
Prep time: 1440 min
Cook time: 30 min
Total time: 1470 min
Yield: 16 balls
Cuisine: Tunisian & Sahel
Ingredients: 2.25 cup thick plain yogurt; 0.5 cup canola oil; 0.5 cup olive oil; 0.333 cup pistachios; 0.333 cup blanched almond; 2 tbsp sesame seeds; 2.5 tbsp ground coriander; 2 tbsp ground cumin; 2 tsp coriander seeds; 2 tsp nigella seeds; 2 tsp caraway seeds; 2 tsp turmeric powder; 1 tsp chili powder; 1 tsp ground black pepper; 1 pinch ground cardamom; 1 pinch saffron thread; bread; pickle; radish; chile

A spice blend of yogurt, pistachios and almond, seasoned with cumin and coriander and made without cooking. It comes to the table with bread, pickles, radishes and chilies.

24 hr 30 min · Serves 16 · Medium

Method

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Time: Prep 1440 min · Cook 30 min · 1470 min total
Difficulty: medium

1
Drain the yogurt in a fine sieve lined with a clean kitchen cloth for 24 hours in the refrigerator.
1440 min
2
Rub a little oil on your hands, and roll small spoonfuls of the yogurt into balls about the size of a large marble. Place in a flat-sided dish. Mix the canola and olive oils then pour the oil over the labna.
3
Mix the dukkah ingredients in a bowl until well combined then place in an airtight container.
4
To serve the labna, lift balls from the oil and drain well. Roll in dukkah and serve with bread, pickles, radishes and chilies.