(A) For the Labneh:
Line a colander with a muslin cloth/cheese cloth/large handkerchief. Place the colander over a mixing bowl.
Add salt to the yogurt. Stir gently.
Pour the yogurt in the colander.
Refrigerate for at least 24 hours.
Make sure the colander doesnt touch the whey/bottom of the bowl.
After 24 hours, squeeze out any remaining whey very gently.
The thick yogurt should resemble cream cheese.
Refrigerate in an airtight container until ready to use.
(B) To Assemble:
Toast the bread slices in the Toaster on medium setting. (Do not make it too crisp).
Place on plates lined with paper napkins.
Add generous dollops of the Labneh on top of the toasts with the help of a tablespoon. (Do not spread the Labneh).
Arrange the above toppings as per your liking.
Sprinkle the Zaatar & pepper powder as per taste.
Drizzle olive oil on top.
Serve immediately.
Enjoy!
Note: I added the mint leaves after taking the pics. Hence, not seen in the pics.
