Labneh with za'atar and olive oil

Method

Line a fine-mesh sieve or colander with cheesecloth and pour in the Greek yoghurt mixed with salt. Gather the corners of the cloth and suspend over a bowl, allowing it to drain in the refrigerator for 24-48 hours until the labneh reaches a thick, spreadable consistency. Once drained, transfer the labneh to a serving plate and use the back of a spoon to create a shallow well in the centre. Pour the olive oil into the well and sprinkle the za'atar generously over the surface, ensuring some falls into the oil. Finish with a squeeze of lemon juice and serve with warm pitta bread, fresh vegetables, and olives.