Homemade Za’atar Pita Chips and Quick Labneh Dip

Note: You will also need enough cheesecloth to wrap up the yogurt. And this will require 2 1/2 hours of inactive time (included in the cook time listed above). So plan ahead!

Combine the yogurt and salt in a bowl. Scoop the mixture into the cheesecloth and knot tightly. Place the cheesecloth bundle into a mesh strainer over a bowl. Leave on the counter, at room temperature for 1 1/2 hours and then refrigerate for an additional 1 hour. Scoop the strained labneh cheese out of the cheesecloth and into a shallow bowl. Drizzle with the olive oil and sprinkle on the za’atar.

Preheat the oven to 400 F.

To make the chips, slice each pita into 8 triangles. Combine the olive oil and za’atar in a small bowl and brush both sides of each pita triangle lightly. Place on a baking sheet lined with parchment paper (you will probably need to work in batches) and sprinkle with a bit of sea salt. Bake for 15 – 20 minutes or until the pita chips are a light golden brown. Serve with the labneh dip.