Place two layers of cheesecloth into a fine mesh sieve, set over a medium bowl.

Transfer yoghurt into cheesecloth and tie the top into a knot. The bowl will catch the whey as it drains.

Allow to rest in the fridge for at least 24-hours, and up to 48-hours.

When ready, discard the whey. The labneh will easily pull away from the cheesecloth; transfer to a medium mixing bowl.⁣

Pre-heat oven to 350F.

Place hazelnuts on a baking sheet and toast in the middle rack of the oven for 10-15 minutes, checking frequently, or until the skin looks darkened and blistered.

Allow to cool, and rub with fingers to remove skin (some skin may remain; that’s OK).

On a chopping board, crush hazelnuts with the flat side of your knife and finely chop.⁣

Heat two Tbsp. of olive oil in a small skillet over medium-high heat.

Add garlic, and sauté for two minutes, till golden. Add hazelnuts and ½ tsp. salt, stirring and cooking for two more minutes.

Allow to cool, then transfer into mixing bowl with labneh. Add ½ tsp. salt, and using a spatula, mix to combine.

To serve, spread labneh mixture in a thin layer on a wide serving platter, in concentric circles. Drizzle with olive oil, and garnish with chopped red chili, thyme sprigs, and sumac.