Ptitim with Tuna Labneh Balls



Ptitim with Tuna Labneh Balls

250 gram Ptitim

1 small onion

2 garlic cloves

2 hands full baby spinach

150 ml Labneh

1 can tuna

Squeeze of lemon juice


2 tomatoes

2 tablespoons chopped parsley

Poppy seeds

Pepper and salt

Cut the tomatoes in six parts, put them on a baking sheet and sprinkle with pepper, salt and balsamico vinegar. Put them in the oven on 140C and let them stand for about 2 hours or until they lost enough water. The more water they lose the more intense the taste will be. You can make them up front and store them in some olive oil.

Start with preparing your tuna balls. Mix one can of tuna with 150 ml labneh (for this recipe see the Labneh post) ad a squeeze of lemon juice, pepper and salt. Make little balls of the tuna labneh mixture; sprinkle poppy seeds on a plate and roll the balls lightly through the seeds.

Cut the onion and the garlic small and bake them until soft. Wash the spinach and cut it in small stripes. Cook the ptitim as stated on the package; don’t overcook them, make sure they still have a nice bite. Add the onion, garlic, spinach tomatoes and parsley to the ptitim and season generously with pepper and salt.

Tuna Labneh Balls




1 liter natural whole yogurt, not the skinny one please (either cow or goats)

Small teaspoon of salt


Mix together the yogurt and salt.

Put some layers of cheesecloth in a colander or use an old dishtowel which will give the same effect as long as it is a thin cloth.  Pour the yogurt in the towel and bind the four ends together, hang this over the sink or in another place with a bowl under it, until enough liquid has come out and it is as thick as a spread.  The longer you leave it the ticker it will become; I noticed that one night is enough in my house.

Transfer the Labneh to a bowl and cover it tightly. Leave it in the fridge until completely cooled. You can now use it like this or roll them in balls and keep them in a jar with oil.