Line a sieve with cheesecloth and spoon the Greek yogurt over it. Cover and refrigerate for 8-12 hours until thickened.

Transfer the labneh to a bowl, add salt, and mix until smooth, about 2 minutes.

With damp hands, roll the labneh mixture into 1-inch balls. Keep them uniform in size.

In a shallow dish, combine za’atar and olive oil. Mix until the za’atar is evenly moistened.

Roll each labneh ball in the za’atar mixture, pressing lightly to ensure coating adheres.

Arrange the coated labneh balls in a container, cover, and chill for at least 30 minutes.

Optional: Garnish with chopped mint or pomegranate seeds before serving.