How to make Lebanese Cheese Balls -

Cheese balls prepared using thick yogurt mixed with spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Thick yogurt (गाढ़ी दही),

Cuisine : Lebanese

Course : Snacks and Starters

For more recipes related to Lebanese Cheese Balls checkout Dahi aur Pyaaz ki Tikki. You can also find more Snacks and Starters recipes like Apple Crisp Not the Everyday Bruschetta Blinis Cheesey Chaat Dip with Crispies

Lebanese Cheese Balls

Lebanese Cheese Balls Recipe Card


One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine.  Animal fats are rarely used. More of poultry than red meat is eaten.  When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.

Prep Time : 16-20 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Lebanese Cheese Balls Recipe

  • Thick yogurt 1 kilogram

  • Salt to taste

  • Black pepper powder 1 teaspoon

  • Dried mint powder 1/2 teaspoon

  • Red chilli flakes 1 1/2 teaspoons

  • Garlic sliced 2-3 cloves

  • Olive oil 1 litre


Step 1

Roast sliced garlic and then crush. Add salt to yogurt and hang it in muslin cloth to drain excess moisture.

Step 2

Add pepper powder, dried mint powder, red chilli flakes and crushed flakes to the hung yogurt. Refrigerate the mixture for about an hour.

Step 3

Then make small balls and store in a jar containing olive oil.

Step 4

These can be used to spread on bread slices or rolls instead of butter.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.