Method

• 1.
  Place yoghurt and 200ml water in a saucepan and whisk to combine. Place pan over medium-low heat and bring to a gentle simmer for 15 minutes or until the mixture separates.
• 2.
  Line a colander with a large square of muslin or a clean Chux cloth and place over a large bowl. Pour in yoghurt mixture and drain at room temperature for 2 hours or until mixture is firm, dry and cool. Discard liquid.
• 3.
  Combine paprika, chilli and zaatar in a shallow bowl. Using clean hands, shape and compress 1 tbs yoghurt mixture into a ball, then roll in chilli mixture. Repeat to make about 20 balls, then transfer to a jar and cover with oil. Store, covered and chilled, for up to 3 months.