Instructions: To make labaneh, stir salt into yogurt and drain in refrigerator overnight or longer. To get very thick yogurt cheese, drain 2 days. Mound cheese on a plate, drizzle with olive oil, sprinkle with zaatar to taste, surround with olives and serve with pita.

Note: You can buy zaatar, a wild thyme-based herb mixture, at Middle Eastern grocers or online at www.penzeys.com. Most blends contain sumac. To make your own blend, try this combination from www.bread-bakers.com. It does not call for sumac, which is difficult to find.

2 teaspoons ground oregano
2 tablespoons ground thyme
2 teaspoons whole dried oregano
2 teaspoons ground savory
2 teaspoons ground marjoram
1/2 teaspoon whole-leaf dried marjoram
1/2 cup sesame seeds
1 1/2 teaspoons kosher salt
Grated zest of 2 lemons, finely minced

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.