For preparing the labneh, mix salt into the yogurt and whisk well.

Keep a muslin cloth over a deep pan. You can put a rubber band around to keep the cloth in its place. Slowly empty the yogurt into it.

Close the lid and keep it overnight or even long in the fridge, upto 12 hours.

Take out, transfer the drained labneh into a neat container.

Store in the fridge and use within 5 days.

For the sandwich, mix up the cucumber, zaatar and labneh in a bowl.

Spread onto one bread and top with the other. Dig in!