Labneh avec za'atar

By polloazul

Ingredients

• Za'atar:
• 1 kg good quality plain yogurt
• 1 tsp salt - extra-virgin olive oil
• 2 to 3 tbsp za'atar
• 1/4 cup sumac
• 2 tablespoons thyme
• 1 tablespoon roasted sesame seeds
• 2 tablespoons marjoram
• 2 tablespoons oregano
• 1 teaspoon coarse salt

Preparation

Step 1

In a medium bowl combine yogurt and salt.
Line a colander with a double layer of cheese cloth. Place colander inside a large bowl to collect whey. Tip the yogurt and salt mixture into the lined colander. Tie the corners to make a pouch. Cover colander/bowl with plastic wrap and refrigerate.
Allow yogurt to drain in the refrigerator 24 hours.
Serve as is, if you want the plain labneh, or stir in the za'atar seasoning. Drizzle some olive oil.
Serve with crudites, or pita bread, or pita chips.

* If you like garlic, pound 1 clove of garlic and mix it to the plain labneh to obtain labneh-with-garlic.