Take a large strainer and place on top of a bowl. Add the yogurt to the strainer and leave it in the refrigerator for 5-6 hours or overnight to separate all excess water.
Once you have the thick creamy yogurt, mix gently with a spatula until smooth
Add salt and garlic, 1 tbsp Olive Oil and finely chopped mint. Mix well.
Transfer to a serving dish
Top with pruslane, fresh mint, zattar, sumac, pumpkin seeds, barberries and pomegranate/ or any toppings of your choice.
Drizzle some herb oil/ olive oil on top and enjoy!