Labneh

Method

1. 1 Mix salt into the yogurt before hanging it; the salt draws out the whey faster and prevents the yogurt from turning sour.
2. 2 Pour the contents into two layers of fine cloth, tie them together, and hang them in the refrigerator for 24 hours.
3. 3 Check at the 12th hour: if you want to spread the batter, stop there; if you want to roll them into balls and soak them in oil, hang them for the full 24 hours.
4. 4 Beat the labneh for 1 minute until smooth, then spread it onto a plate and create swirling grooves with the back of a spoon.
5. 5 Drizzle olive oil generously into the grooves, sprinkle with za'atar, and arrange with black olives; serve with pita bread.