Labneh with Za’atar and Olive Oil

Instructions

1. 1
   Line a fine-mesh sieve with cheesecloth and place over a bowl.
2. 2
   Pour yogurt into the sieve and sprinkle with salt.
3. 3
   Cover and refrigerate for at least 6 hours, or overnight for thicker consistency.
4. 4
   Transfer strained labneh to a serving plate and create a shallow well in the center with the back of a spoon.
5. 5
   Pour olive oil into the well and sprinkle za'atar generously over the labneh.
6. 6
   Squeeze fresh lemon juice over the top and serve with warm pita bread.