Laban in arabis (yogurt), labneh (strained yogurt). Yogurt, strained, is an important element in Syrian cuisine, eaten for breakfast, lunch or dinner. One famous Syrian dish is laban mixed with crushed dry mint leaves, garlic, salt and sliced cucumbers. They can be eaten sweet or salted, and used for stuffed vegetables, meat stew, and fried kibbe.
In Syrian, labneh is most commonly made of cows' milk, which is available all year. They can be kept for over a year. However, as it ages it turns slightly more sour. This is prepared by rolling the labneh into little balls the size of a nut and filling a jar with olive oil then filling it with the labneh balls.
LABAN CHEESE BALLS/ labni
1 tsp salt
1C Yogurt
Mix the salt into the yogurt, strain the mixture trough cheesecloth, then tie the cheesecloth up into a bundle and hang it over a sink for a day or two, to allow moisture to drain out.
Refrigerate the Laban Cheese until it has dried out, then roll it into small balls and store them in a jar of olive oil.
Note:- You can add in some crush herbs or chilli
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