Place the Greek yoghurt in a muslin cloth and tie a knot.
sit in a colander at room temperature and allow to drain for at least 1 1/2 hours.
lightly squeeze to drain off as much moisture as possible.
in a mortar and pestle, grind the cumin seeds and dried herbs and sumac, add the sea salt and the sesame seeds and mix
Scrape the Labneh from the muslin, serve in a bowl with the olive oil and za'atar sprinkled on top.
Serve with flatbread
«The wetter the Yoghurt the longer that it will take to drain of the excess water. For a classic labneh, allow to drain for at least 24 hours and you will get a cream cheese-like texture which can be molded and marinated.»