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Perfect for making in advance to serve as part of a larger spread, these rich, tangy labneh balls are a deliciously creamy addition to a mezze platter. Spread the on bread, dip them in oil and play around with the spices they’re rolled in.
This recipe is from Falastin: A Cookbook by Sami Tamimi and Tara Wigley (Ebury Press, £27). Photography by Jenny Zarins.
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