Labneh

Instructions

1. 1
   In a medium mixing bowl, combine the plain Greek yogurt and fine sea salt using a spatula, stirring until completely smooth.
2. 2
   Set a large fine-mesh strainer over a deep bowl. Line the inside of the strainer with a double layer of cheesecloth, a clean thin cotton linen towel, or a large coffee filter.
3. 3
   Pour the salted yogurt mixture directly into the center of the cloth. Gather the four corners of the cloth together and tie them securely with kitchen twine to form a bundle sack.
4. 4
   Allow the yogurt to strain out its whey. Leave the strainer setup sitting inside the refrigerator for 12 to 24 hours. The longer it drains, the thicker and firmer the labneh will get (for the ideal consistency shown in `Labneh.png`, 12-14 hours is perfect).
5. 5
   Once straining is complete, open the bundle. Transfer the condensed white cheese into a blue-and-white patterned ceramic serving bowl.
6. 6
   Using the back of a large spoon, press down in the center of the labneh and smooth it outwards in a circular motion, pushing the cheese up against the rims to create a raised outer ring and a hollow moat in the middle.
7. 7
   Pour the extra virgin olive oil generously into the center moat so it glistens brightly.
8. 8
   Take small pinches of ground sumac spice and carefully dust them onto four separate equidistant points along the white cheese ring, replicating the quadrant look from the image.
9. 9
   Place one whole black olive and a vibrant fresh mint sprig right in the dead center of the pool. Scatter the warm pita breads, pomegranate seeds, and extra olives decoratively around the plate on the table before serving.