Ingredients

• 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

Instructions

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).