marinated tomatoes n' labneh balls

+ a special promo code to my nyc pasta salad party just for you!!!!

Aug 06, 2023

TOMATO TOMATO TOMATO it’s a tomato world and we’re all just living in it. And I’m just FINE with it! These days are scarce, and I’m genuinely concerned at my lack of time comprehension because how is it August….

And I would like to know what the general consensus is, is September summer or fall?? Because I need to know when it’s socially acceptable to only talk about pumpkin spice and soup and everyone won’t get annoyed with me.

Anyway, that’s a thought for another day. Today let’s talk about how easy making labneh at home is. Seriously what’s up with that. Salt, greek yogurt, cheesecloth and 2 days of your time! May I have just 2 days of your time!!!?? And like fr labneh is $$ in the store, but you can make it at home for so much cheaper!!!

my gift 2 u :*

As you guys know I am hosting my pasta making party in NYC in just 2 weeks (pinch me) I cannot believe how many of you have bought tickets already, I literally cannot wait to meet you all and spritz + dance + eat + struggle making fresh pasta together lol.

Some people have asked me to clarify what exactly is included, so here is everything that’ll be HAPPENIN:

open bar, because girl we spritzin’ + gettin’ saucyyy
my peaches n’ cream pasta salad, made by moi!!!
apps: whipped ricotta toast, focaccia + OLIIIVESSSS ofc
the pasta making class, led by real italian men girlll
the pasta you made to take home
pomodoro tagliatelle + pesto cavatelli for lunch made by le chefs
tiramisu, bc we need a lil something sweet
fire flames playlist made by me because the vibes will be right

I wanted to give you guys a lil promo code to use because you are my OG circle and my biggest supporters :’) like you use the mail app for me (!!!) and read my rambling every week

SO! Code “BABYTAMAGO” will give you a discount on your ticket for the next 24 hours (you can click here to sign up)

So getcha yourself a ticket before they sell out and dm me if I’ll be seeing you there!!! I’m PUMPED BAAABES!!!!!!!

now into this recipe!

spiced labneh balls:

cheesecloth
fine mesh sieve
16 oz of greek yogurt (or a full 32 oz tub if you want leftover labneh - I used Fage for this, which is already nice n’ thick)
1/2-1 tsp salt
spices to roll: sumac, zaatar, aleppo chili flakes, blend of sesame seeds, dried mint, dill + lemon zest
olive oil - I used Brightland bc duh, I’m #1 stan

Fold your cheesecloth over itself 1-2 times to create a tight grid, unless you have a thick fabric like one, but mine was the cheap gauzey type from the grocery store.
Line a fine mesh sieve with the cheesecloth and place over a deep bowl so the bottom of the sieve is fully hovering over the bottom.
Add your yogurt and salt to the cheesecloth and mix. Tie the sides of the cheesecloth over the labneh ensuring its fully covered. Cover the bowl with plastic wrap.
Place in the refrigerator for 2 days until all the liquid has been strained. Give the cheesecloth a big squeeze to ensure no liquid remains.
Drizzle a small amount of olive oil onto your hands and roll 1/2 tablespoon amounts of labneh between your palms to make perfect little balls.
Pour small mountains of the spices into shallow bowls, or far apart for each other in a deep plate. Roll each labneh ball in the spices until fully coated. Repeat with all your labneh balls.

marinated tomatoes:

This is generally a very eyeballable recipe, you’re just looking for the tomatoes to be in almost a shallow broth of olive oil + it’s own juice, ideal for dipping bread and smothering over your labneh balls. You can adjust olive oil, vinegar etc if you feel it’s lacking or you want a punchier bite.

1 quart of the most delectable, juicy summer cherry tomatoes you can find
2-3 garlic cloves very thinly sliced
juice and zest of 1/2 a lemon
few dashes of red wine vinegar
1/3 cup of olive oil (brightland again, doyyy)
3 basil leaves, torn
2 sprigs of oregano, leaves torn off
pinch of salt

Slice tomatoes in half and add to your bowl. Mix the olive oil with the herbs and remaining ingredients. Pour over the tomatoes and let sit for 15 minutes to release the juices and deepen the flavor.
Nestle the labneh balls in the bed of tomatoes, drizzle with more olive oil, and garnish with the oregano leaves and lemon zest.
Best enjoyed with warm fluffy pita bread (recipe I used) or a baguette!

If you’ve been looking for that ~wow~ summer appetizer to serve at your next dinner party, or just to enjoy all by yourself like I did, you must must make this! mmkay!???