Labneh with za'atar, olive oil and charred pita

Stir the labneh with a spoon until smooth, like whipped cream.

Spread it on a wide plate with a lip, working round in a circle to an even layer with a raised rim and a center that pokes up, leaving a well.

Toast the pita directly over a gas flame, moving it so it chars slightly without burning -- look for tiny wisps of smoke. A toaster oven also works.

Wrap the toasted pita in a towel at once.

Top the labneh heavily with za'atar.

Pour on plenty of olive oil to fill the well.

Eat by pinching the pita into a cone and scooping.