Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel. Place the sieve over a bowl to catch whey. Spoon the seasoned yogurt into the cloth, fold cloth over the top, and place a small plate on top with a weight (a can or jar) to press gently. Refrigerate and strain for 12–24 hours until the yogurt reaches a thick, spreadable consistency (similar to soft cream cheese). Drain time: 12 hours for creamy but slightly loose labneh, up to 24 hours for very firm labneh.

Finish labneh

After draining, transfer the labneh to a serving bowl and smooth the top with the back of a spoon. Drizzle 1 tablespoon of olive oil over the surface and set aside while preparing toppings.

Toppings & Garnish

Prepare dried figs

If dried figs are firm, halve or quarter them lengthwise so they nest on the labneh. If very dry and tough, rehydrate quickly by placing figs in a small heatproof bowl and pouring 1/4 cup hot water over them; let sit 10 minutes, then drain and pat dry.

Toast pine nuts

In a small dry skillet over medium heat, toast 2 tablespoons pine nuts, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a plate to stop cooking.

Assemble toppings

Drizzle remaining 2 tablespoons olive oil in a thin stream over the labneh, then arrange the halved dried figs on top. Spoon 4 tablespoons honey in a light zigzag over the figs and labneh. Sprinkle 2 tablespoons za'atar evenly across the surface, then scatter the toasted pine nuts, 1 teaspoon lemon zest, and 1 teaspoon freshly ground black pepper. Finish with fresh mint leaves for color and brightness.

To Serve

Serve immediately with warm pita or flatbreads and cucumber slices or crudités on the side for spreading. Labneh is best enjoyed same day; leftover labneh (without delicate toppings) will keep covered in the refrigerator for up to 4 days.