Strained yoghurt cheese with za'atar (Labneh)

1. Mix the yoghurt with the salt.

2. Line a sieve with a double layer of clean muslin or a thin tea towel and set it over a bowl.

3. Pour the yoghurt into the cloth, gather the edges and leave to drain in the fridge for 24 hours (the longer, the thicker it gets).

4. Spread the thick labneh onto a plate and make hollows in it with a spoon.

5. Drizzle generously with olive oil.

6. Sprinkle with za'atar and serve with warm pita, olives, tomatoes and cucumber.

Tip: Labneh is the essential cream cheese of the Levantine breakfast table and is easy to make from any yoghurt. If you drain it for 2-3 days you can roll it into balls, which keep for weeks in a jar of olive oil. Don't pour away the drained whey: it's good in bread dough or smoothies.