Paneer Labneh Balls

Name: Paneer Labneh Balls: The Perfect Creamy Indian-Mediterranean Fusion Appetizer
Prep time: 60 min
Cook time: 25 min
Total time: 325 min
Ingredients: 1.5 l whole milk; 2 tbsp vinegar; 1 tbsp water; 2 cups Greek yogurt; I used non-fat Greek yogurt; 1 tsp salt; 1/2-1 tsp salt; as per taste; 1/2 tsp pepper; 1/2 tsp sugar; 1/4 cup zaatar seasoning; 1/4 cup Mediterranean Everything bagel seasoning; check notes to make your own; 2-2.5 tbsp sumac; 1.5-2 tsp dried parsley; 2 tsp dried mint; 1/2 tsp garlic powder; 2-3 tsp Aleppo powder; 1/4 tsp salt; 1/4 tsp sugar; 1/4 tsp oregano; 2 cups olive oil; Pita chips; Toasted sourdough bread; Crackers; Toasted pita bread; Honey; Harissa

Are you looking for an easy vegetarian appetizer that’s as impressive as it is delicious? These Paneer Labneh Balls bring together the creamy richness of Indian paneer and the tangy freshness of Mediterranean labneh. Coated in a variety of vibrant spices, they’re perfect for parties, brunches, or even a cozy night in. Serve them with pita, crackers, or bread for a show-stopping snack!

A perfect fusion of Indian and Mediterranean flavors that will elevate your appetizer game! This recipe takes the traditional labneh balls and gives them an Indian twist by incorporating homemade paneer. The paneer is softened and blended with hung Greek yogurt, creating a creamy, tangy base that’s then formed into delicious balls. Each one is coated in a unique blend of spices, including za’atar, a Mediterranean everything bagel seasoning, and a mix of sumac, Aleppo pepper, dried mint, and more. These flavor-packed paneer labneh balls are perfect for serving with toasted bread, crackers, or pita chips, and pair beautifully with honey or harissa for an extra kick. Best of all, you can prepare these vegetarian bites in advance, making them a crowd-pleasing, make-ahead appetizer that’s ideal for parties.

Happy Cooking!

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Why You'll Love This Recipe

Easy and Elegant: These bite-sized appetizers are surprisingly simple to make but look fancy enough to wow your guests.
Healthy and Vegetarian: Packed with protein from paneer and Greek yogurt, they’re a wholesome vegetarian option.
Flavor Explosion: The fusion of Indian and Mediterranean flavors is complemented by aromatic spices like zaâatar and sumac.
Make-Ahead Friendly: Prep them in advance and store in olive oil for a stress-free appetizer on busy days.

Ingredients:

Here’s what you’ll need to make these Paneer Labneh Balls. Detailed quantities can be found in the recipe card below.

For the Paneer:

Whole milk
Vinegar
Water

For the Labneh:

Greek yogurt (full-fat or non-fat)
Salt

For Coating and Serving:

Zaâatar seasoning
Mediterranean everything bagel seasoning
Mixed Mediterranean spices (sumac, parsley, mint, garlic powder, oregano, Aleppo pepper)
Olive oil
Pita chips, crackers, or toasted bread
Optional: Honey or harissa for serving

Step-by-Step Instructions

1. Make the Labneh

Line a strainer with cheesecloth and place it over a bowl.
Add Greek yogurt and a pinch of salt, then tie the cheesecloth to form a bundle.
Let it drain for about 1 hour until thickened.

2. Prepare Homemade Paneer

Heat whole milk in a pot until it begins to boil.
Turn off the heat and add a mixture of vinegar and water. Stir until the milk curdles.
Strain the curds through cheesecloth and rinse with cold water. Let it sit for 40 minutes to form firm paneer.

3. Mix and Shape the Balls

Knead the paneer until smooth and mix it with the labneh, salt, pepper, and a touch of sugar.
Refrigerate the mixture for 1.5-2 hours, then roll it into small balls (1 to 1.25 tablespoons each).
Refrigerate the balls again for 30 minutes to firm them up.

4. Coat and Serve

Roll each ball in your choice of zaâatar, everything bagel seasoning, or mixed Mediterranean spices.
Store the balls in olive oil to keep them moist and flavorful. Serve with bread, pita, or crackers, and pair with honey or harissa for an extra burst of flavor.

Tips for the Best Paneer Labneh Balls

Knead the Paneer Well: Smooth paneer ensures a creamy, cohesive mixture.
Chill the Mixture: Don’t skip refrigeration, it helps the balls hold their shape.
Experiment with Coatings: Customize the flavors with your favorite spice blends.
Use High-Quality Olive Oil: Adds depth of flavor and preserves the balls longer.

Frequently Asked Questions (FAQs)

Can I Use Store-Bought Paneer?

Yes, but homemade paneer offers a fresher taste and creamier texture.

How Long Can I Store Paneer Labneh Balls?

When stored in olive oil in an airtight container, they’ll last up to 2 weeks in the fridge.. Keep it in an airtight box COVERED in olive oil. I keep it in the fridge and thaw it before using it as the olive oil will thicken.

What Can I Serve with Paneer Labneh Balls?

They pair wonderfully with pita chips, toasted sourdough bread, crackers, or even fresh veggies.

Can I Make Labneh Without Greek Yogurt?

Yes! Regular plain yogurt works too. just strain it for longer (about 5-7 hours) to achieve the right consistency.

Can I Make my own seasonings to coat the balls?

I used store-bought Mediterranean everyday bagel seasonings. If you want to make your own- Mix 3-3.5 tbsp everything bagel seasoning with 1/2 tbsp sumac and about 1/2 tbsp Aleppo powder.

Perfect Pairings

Enjoy these Paneer Labneh Balls with:

Warm pita bread
Toasted sourdough bread
A drizzle of honey for sweetness or harissa for heat
A side of hummus or baba ganoush

Paneer Labneh Balls: The Perfect Creamy Indian-Mediterranean Fusion Appetizer

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SERVINGS

34balls

Prep Time 1

Cook Time 25

Rest Time 4

Total Time 5 25

Ingredients

Homemade Paneer:

1.5 l whole milk
2 tbsp vinegar
1 tbsp water

Labneh:

2 cups Greek yogurt; I used non-fat Greek yogurt
1 tsp salt

To make & coat the balls:

1/2-1 tsp salt; as per taste
1/2 tsp pepper
1/2 tsp sugar
1/4 cup zaatar seasoning
1/4 cup Mediterranean Everything bagel seasoning; check notes to make your own

1/4 cup mixed Mediterranean spices-

2-2.5 tbsp sumac
1.5-2 tsp dried parsley
2 tsp dried mint
1/2 tsp garlic powder
2-3 tsp Aleppo powder
1/4 tsp salt
1/4 tsp sugar
1/4 tsp oregano

To preserve & serve with:

2 cups olive oil
Pita chips
Toasted sourdough bread
Crackers
Toasted pita bread
Honey
Harissa

Directions

Labneh: Layer a strainer with cheesecloth over a bowl. Add yogurt to the cheesecloth.
Add salt to the yogurt and mix.
Now gather the edges of the cloth, tie it, and twist it. Let it sit for 60 minutes over the strainer. It should be thick.
Homemade Paneer: Mix water and vinegar and keep aside. Layer a strainer with cheesecloth over a bowl and keep aside.
In a heavy bottom pan put milk to boil on medium heat. Stir occasionally so the bottom doesn’t burn.
Once the milk comes to a boil, turn off the heat and let the milk cool for 2-3 minutes.
Pour the vinegar water into the milk and mix it. The milk will separate.
Pour it through the cheesecloth to collect the cheese curds. The water that strains out is whey which you can use for cooking.
Wash the cheese curds with running cold water well rinsing out the vinegar's sour taste.
Now gather the edges of the cloth, tie it, and twist it. Let it sit for 40 minutes over the strainer. Do not let it sit for more than 45-50 mins otherwise, it will become too dry. The homemade paneer/chenna is ready.
Paneer Labneh mixture: To a mixing bowl, add the homemade paneer. Knead it well till smooth and soft. It can take 3-4 mins. Knead well so it’s very soft.
Add the thickened yogurt and mix it well. Add salt, pepper and sugar and mix.
Let it sit uncovered in the fridge for 1.5-2 hours so it dries out.
Rolling out the Paneer Labneh balls: Once it is dried out you can shape the balls. I like to use about 1-1.25 tbsp of the mixture and roll it in between my palms and shape it into balls.
Place the rolled-out balls on a plate. Let it dry out in the fridge for 30 minutes.
Coat the Paneer Labneh balls: Coat the balls in the seasonings. I like to place the seasoning in a high bowl and use the bowl to help coat the balls (See video).
Preserve the balls in an airtight container in olive oil in the fridge. Check notes.
Serve it with toasted sourdough bread, pita chips, or crackers. I like to serve it with honey, you can also serve it with harissa.

Tips for the Paneer Labneh Balls

I used store-bought Mediterranean everyday bagel seasonings. If you
want to make your own- Mix 3-3.5 tbsp everything bagel seasoning with 1/2 tbsp sumac and about 1/2 tbsp
Aleppo powder.
Knead the homemade paneer well so it is soft and fine.
This lasts well in the fridge for 1-2 months. Keep it in an airtight
box COVERED in olive oil. I keep it in the fridge and thaw it before using it as the olive oil will thicken.
The drying helps shape the balls so DO NOT skip it!
If you use regular yogurt and not Greek yogurt you will need to strain
it for longer. It can take about 5 hours.

Video

Hello,
I’m Pooja.

Growing up in Kolkata, food was a celebration in our house, a mix of tradition and a bit of curiosity for the flavors beyond. These days, I’m blending the spices of my heritage with a world of flavors I’ve picked up along the way.