Time: 15 minutes + overnight straining
500gm Greek yoghurt
1 tsp. salt
3 tbs. dried thyme
3 tbs. sesame seeds, toasted
3 tbs. sumac
1 tbs. cumin
½ tsp. salt
Extra virgin olive oil
For the Labne line a large bowl with muslin cloth. Mix the yoghurt and salt together and then pour into the muslin cloths. Bring all the sides of the cloth together and then tie. Place in a bowl in a sieve. Refrigerate overnight or even for 2 days. Discard the liquid that has gathered at the bottom of the bowl and then store the labne in airtight container until ready to use.
Place all the za’atar ingredients into a mortar and pestle and pound to combine. Keep in an air tight jar with all your other spices.
Serve the labne with a good drizzle of olive oil and sprinkle with a little za’atar. Serve as a dip with crispy lavosh or Lebanese bread.