"This Sephardic recipe looks fabulous so I am submitting it for the Zaar World Tour."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
72hrs 30mins
20 balls




  • Drain the yogurt overnight in a triple layer of cheesecloth. (I line a large strainer and hook the strainer across the sink.).
  • Every few hours, Kind of "roll" the yogurt around in the cheese cloth.
  • When the yogurt is firm and the consistency of a soft cream cheese, mix in the chopped red peppers, garlic, and season to taste with salt and pepper.
  • Take a tablespoon and roll the cheese mixture into balls.
  • Place za'atar in a tray and roll the balls gently to coat them.
  • Place balls gently into a bowl and cover with olive oil. Let "marinate" overnight. As long as the cheese balls are covered completely, there's no need for refrigeration.
  • To serve, lift cheese balls gently from the now-herbal oil (great for other uses!) and plate. Serve with pita petals (the pitas split, cut in wedges, and then toasted).

Questions & Replies

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  1. I strained Recipe #464472 to make a thicker yogurt like cheese.The kefir has so much more good for your body goodies! I must say I didn`t measure anything. I used Recipe #65710. This is so creamy, rich, vibrant and Taste bud awakening delish appetizer.<br/>Thanks Beth!
  2. This made for a really great dip! I love the spicyness of it all! We used pita and French bread as well as carrot sticks and celery sticks. My father really loved using radishes for this too.
  3. These are just too yummy! The only mistake I make was to make half a batch. They were gone in no time. You are right about the oil. It is delicious on pasta, bread, veggies, your finger . . . Next time I think I will try mixing in the garlic and red pepper flakes before I drain the yogurt and see if that helps in keeping the yogurt firm so that it would be easier to form into balls. Thanks for posting!!



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