Wrap the yogurt in a cheesecloth and let strain over a bowl in the refrigerator overnight.
Remove the yogurt from the cheesecloth and place it in a shallow bowl. Stir in the salt and set aside.
Heat the olive oil in a small pot on the stove over medium-low heat. Remove the oregano leaves from the woody stem and add to the oil, along with the minced garlic, sumac, and Aleppo pepper.
Heat the spices in the oil for 5 minutes, then spoon the mixture over the labneh.
Serve with carrots, whole wheat pita, and enjoy!
Nutrition per serving: 100 calories; 8g fat (1.5g saturated); 170mg sodium; 3g carbohydrates; 0g dietary fiber; 2g sugar (0g added sugar); 6g protein