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Middle Eastern Style Yogurt

['4 cups whole-milk plain yogurt', '3/4 teaspoon salt', '1 1/2 tablespoons sesame seeds', '3 tablespoons extra-virgin olive oil', '1 teaspoon dried mint, crumbled', '3/4 teaspoon dried thyme, crumbled', 'Accompaniment: toasted pita or crackers']

Line a sieve with a double layer of paper towels and set over a bowl. Whisk yogurt with salt and spoon into sieve. Let drain, covered and chilled, at least 12 hours and up to 24.
Meanwhile, toast sesame seeds in a dry small heavy skillet, shaking skillet occasionally, until golden, about 2 minutes. Whisk together oil, mint, and thyme in a bowl, then add toasted sesame seeds and chill, covered, up to 24 hours.
Bring sesame mixture to room temperature, then drizzle it over lebneh (thickened yogurt).

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