In the U.S., when we think of yogurt, our mind automatically goes to “sweet,” with sweet flavors of Greek yogurt, and toppings like fruit, granola, and honey. But, in Lebanese and Middle Eastern cuisines, we spike our yogurt, especially our thicker tangier Labneh, with savory ingredients like spices, olive oil, sea salt, and herbs. We serve Labneh b Zeit with a host of dishes including Kibbeh Kbekib (here), Manoush b Zaatar (here), and as part of our mezza spread (see chapter 1). 
MAKES 6 SERVINGS
Spread the labneh on a serving dish in a circular pattern, using the back of a silicone spatula to smooth out the yogurt. Then, using the back of a small teaspoon, gently press into the labneh to create small and slightly shallow holes. Drizzle the olive oil around the labneh so it settles in the tiny holes. Sprinkle with sea salt and serve.
LUSCIOUS LEBANESE LABNEH BAR 
Drizzle the labneh with extra-virgin olive oil, sprinkle with sea salt (as above), and finish with these tasty toppings:
SPICY LABNEH: Crushed red pepper flakes or Aleppo pepper flakes, paprika, and cayenne.
GARLIC LOVERS LABNEH: Freshly pounded garlic paste blended in labneh; finish with minced fresh mint leaves.
HERB-A-LICIOUS LABNEH: Generously top with minced spring onions, fresh mint, flat-leaf parsley, and chives.
ZESTY ZAATAR: Sprinkle with Zaatar spice (here).
JULIE STYLE: Crushed red pepper flakes and freshly ground black pepper.
