Makes 20 small balls
1kg Greek-style yoghurt
1 tbsp sweet paprika
1 small red chilli, chopped and crushed
100g za’atar spice mix
Put the yoghurt and 200ml of water in a saucepan and whisk to combine. Bring to a gentle simmer over medium-low heat, mixing once or twice until the mixture separates into curds and whey.
Line a colander with a large piece of muslin (cheesecloth) and pour in the yoghurt mixture. Drain over the sink until the mixture is firm, dry and cool. This will take about 2 hours.
Meanwhile, combine the remaining ingredients in a shallow bowl.
Transfer the firm yoghurt to a bowl. Season with salt and gently mix to combine. Using clean hands, shape the mixture into 20 even balls, then roll them in the za’atar mixture. Serve.
Note: Store the balls in an airtight container in the fridge for up to 3 weeks.