Labna Balls Rolled in Tunisian Dukkah

• 2 14 cups thick plain yogurt
• 12 cup canola oil
• 12 cup olive oil
• 13 cup pistachios, chopped
• 13 cup blanched almond, toasted and crushed
• 2 tablespoons sesame seeds
• 2 12 tablespoons ground coriander
• 2 tablespoons ground cumin
• 2 teaspoons coriander seeds, lightly crushed
• 2 teaspoons nigella seeds
• 2 teaspoons caraway seeds
• 2 teaspoons turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon ground black pepper
• 1 pinch ground cardamom
• 1 pinch saffron thread
• bread, warmed (flatbread)
• pickle
• radish
• chile

1. Drain the yogurt in a fine sieve lined with a clean kitchen cloth for 24 hours in the refrigerator.
2. Rub a little oil on your hands, and roll small spoonfuls of the yogurt into balls about the size of a large marble.
3. Place in a flat-sided dish.
4. Mix the canola and olive oils then pour the oil over the labna.
5. Mix the dukkah ingredients in a bowl until well combined then place in an airtight container.
6. To serve the labna, lift balls from the oil and drain well.
7. Roll in dukkah and serve with bread, pickles, radishes and chilies.

yogurt, canola oil, olive oil, pistachios, blanched almond, sesame seeds, ground coriander, ground cumin, coriander seeds, nigella seeds, caraway seeds, turmeric powder, chili powder, ground black pepper, ground cardamom, saffron thread, bread, pickle, radish, chile

Taken from www.food.com/recipe/labna-balls-rolled-in-tunisian-dukkah-505698 (may not work)