Middle Eastern Style Yogurt Recipe

  • 4 cups whole-milk plain yogurt
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons sesame seeds
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried mint, crumbled
  • 3/4 teaspoon dried thyme, crumbled
  • Accompaniment: toasted pita or crackers
  1. Line a sieve with a double layer of paper towels and set over a bowl. Whisk yogurt with salt and spoon into sieve. Let drain, covered and chilled, at least 12 hours and up to 24.
  2. Meanwhile, toast sesame seeds in a dry small heavy skillet, shaking skillet occasionally, until golden, about 2 minutes. Whisk together oil, mint, and thyme in a bowl, then add toasted sesame seeds and chill, covered, up to 24 hours.
  3. Bring sesame mixture to room temperature, then drizzle it over lebneh (thickened yogurt).