Add salt to yogurt. Strain yogurt in a cheesecloth or a pillowcase. Squeeze out as much moisture as possible.

Place the cheesecloth in a sieve. Place the sieve over a bowl. Let it strain at least eight hours or overnight.

The labneh is ready when it is drained and dried out.

Preheat oven to 375 degrees Fahrenheit.

Cut each pita into eight triangles. Separate the two layers, resulting in 16 wedges per pita.

In a small bowl, mix za’atar and oil.

Place pita pieces on a baking sheet in a single layer. Brush each piece with za’atar-oil mixture.

Bake for six to eight minutes or until crispy. Watch closely, as they burn easily.

In a small bowl, mix chopped mint, pistachios, olives, red pepper, za’atar, and olive oil.

Pile labneh in a plate, mounding it at least one inch high.

Spread topping on top of the labneh, allowing some of the topping to fall down the sides.

Sprinkle pomegranate seeds on top.

Serve with pita chips.