Wrap 2 cups of full-fat yogurt in a cheesecloth or tea towel and let it strain overnight in the refrigerator.

After straining, transfer the thickened yogurt to a bowl. Lightly oil your palms and form small balls, about the size of a golf ball.

Chill the yogurt balls in the refrigerator for a few hours if possible, or use them immediately.

Set up plates with your desired spice mixtures, such as Za’atar with finely chopped pistachios and Sumac with beetroot powder.

Roll each Labneh Ball in the spice mixture of your choice, being gentle to avoid breaking them.

If the spices don’t stick well, lightly coat the Labneh Balls with olive oil before rolling them in the spice mixtures.

For a unique flavor, experiment by rolling some Labneh Balls in both spice mixtures.

Place the coated Labneh Balls in a jar and cover them with extra virgin olive oil to enhance flavor and preserve them.

Let the Labneh Balls marinate in the olive oil for at least a few hours to deepen the flavors.

Serve the Labneh Balls with pita bread, crackers, or fresh veggies, or add them to a cheese board or salad.