Time to make some labneh balls with rose petals, sumac and Lebanese wild sage

Nice stuff to do at home when you have the time on your side these days! 

 1 batch of labneh (leave 1 kg of Greek yoghurt with half a spoon of salt to drain for at least one night and day to get real firm labneh)
good quality sumac
dried rose petals
Mediterranean or Lebanese dried sage 

Labneh balls are a classic way of preservering dairy in the Middle East and i think its such a clever idea to preserve them in oil. This mix is logical in ingredients but not a classic and i recommend you to just eat it straight away! Beautiful for a sunday brunch or breakfast. Roll labneh balls in the palm of your hands. Mix the sumac, crumbled rose petals, crumbled dried sage and some fleur de sel or flake salt. Roll the labneh balls gently in the mix until well covered. Sprinkle with olive oil and eat with fresh (flat) bread or crispy chewy sourdough.