Salt the yogurt
Place salted yogurt on a strainer with cloth for a few days in fridge (approximately 36 hours)
Shape the hardened yogurt into ping pong ball-sized balls
Coat half of the balls with zaatar spice blend
Coat the other half with Aleppo chili flake or sumac as desired
Transfer coated balls to a jar
Cover completely with olive oil and store in fridge
Serve on bread, bagels, or with crackers
