Labneh with Za'atar and Olive Oil

Ingredients

• 2 cups plain whole-milk yogurt
• 1/2 tsp salt
• 1 tsp lemon juice
• 3 tbsp extra-virgin olive oil
• 2 tbsp za'atar
• Warm pita bread, to serve
• Sliced cucumber and tomato, to serve (optional)

Before you cook

• Stir the salt and lemon juice into the yogurt until evenly combined.
• Line a fine-mesh sieve with two layers of cheesecloth and set it over a deep bowl.
• Pour the yogurt into the lined sieve.
• Fold the edges of the cloth loosely over the top and refrigerate.
• Let the yogurt drain in the fridge for at least 24 hours, emptying the whey from the bowl if it fills up.

Steps

1. Lift the thickened labneh out of the cloth and into a shallow serving bowl.
2. Spread it out in an even layer with the back of a spoon.
3. Drizzle the olive oil generously over the top, letting it pool at the edges.
4. Sprinkle the za'atar evenly over the oil.
5. Serve straight away with warm pita for scooping, and cucumber or tomato alongside if you like.