Step 1

In a large bowl, mix the yogurt with salt.

Step 2

Line a strainer with 3 layers of cheesecloth and place it on top of a large bowl.

Step 3

Transfer the yogurt into the cheesecloth and bring the edges together to cover the yogurt. Gently press down a little.

Step 4

Put this in the fridge for 24 to 48 hours.

Step 5

After 24 hours, the whey has strained from the yogurt into the bowl and you will have thick labneh in the strainer. Discard the whey (or save to use later).

Step 6

Spread this thick labneh in a shallow bowl. Drizzle with olive oil and sprinkle with zaatar. Serve with warm pita bread.