Strained yogurt spread topped with za'atar, olive oil, and served with warm pita. The thick, tangy labneh is made by draining full-fat yogurt overnight until it reaches a cream-cheese consistency, then swirled onto a plate, drizzled generously with fruity olive oil, and dusted with the herbal, sesame-flecked za'atar blend.
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Line a fine-mesh sieve with two layers of cheesecloth and set it over a deep bowl. Spoon the full-fat yogurt into the cheesecloth, gather the edges, and refrigerate for 12 to 24 hours until the whey has drained and the yogurt has thickened to a spreadable, cream-cheese consistency.
Transfer the strained labneh to a wide, shallow serving plate. Using the back of a spoon, spread it in a thick layer, creating a shallow well in the center with swooping edges.
Drizzle the extra virgin olive oil generously into the well and over the surface of the labneh, allowing it to pool in the grooves.
Sprinkle the za'atar blend evenly across the entire surface, followed by the flaky sea salt and optional Aleppo pepper flakes for color.
Arrange the warm pita bread and olives alongside. Serve immediately as a breakfast spread or mezze, scooping the labneh with torn pieces of pita.
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