Labaneh or labne is a soft, thick Middle Eastern cheese made of
of full fat yogurt that has been strained overnight. Labaneh tastes wonderful with pita, olive oil and za'atar.
Za'atar or zahatar is the name of a spice mix widely used in the Middle East. It is also the name of the herb used in this spice mix that could be referred to as European oregano (different types of marjoram and wintersweet). Other components of this spice mix are ground dried thyme, oregano, marjoram, toasted sesame seeds, sumac and salt. You can get Za'atar at spice specialty stores or at Middle Eastern Grocery stores.

Labaneh with olive oil and za'atar.

Za'atar

Ingredients:
1 tub of full fat yogurt
1 tablespoon of salt(if desired)
a coffee filter or a cheesecloth
a mesh strainer, sieve or colander
a large bowl

1. Add salt to yogurt if desired.
2. Pour yogurt into coffee filter and place in strainer on top of a bowl. Cheesecloth method: Place yogurt in cheesecloth and place over strainer and bowl.
3. Let sit in fridge for 12- 24 hours. After 12 hours it acquires a thick consistency . If a thicker Labaneh is preferred, leave to drain for another 12 hours.
4. Drain liquid.
That's it! You have Labaneh.
To make Labaneh with za'atar: Spread Labaneh on a round plate, drizzle with olive oil and sprinkle zaatar on top. Dip pita slices in this spread.
Other Labaneh ideas:
Make a cheese spread by mixing it with fresh herbs such as basil or chives.
Substitute sour cream for labaneh next to your favorite dish.