Start labneh the night before: Mix Greek yogurt with salt, place in cheesecloth-lined strainer over bowl, refrigerate overnight to drain

Make za'atar flatbread: Mix flour, 1 cup warm water, 1 tsp salt, 2 tbsp olive oil. Knead 5 minutes, rest 30 minutes

Prepare muhammara: Blend roasted peppers, walnuts, 2 garlic cloves, 1 tbsp olive oil, cumin, paprika, pinch of salt

Marinate olives: Toss with lemon zest, 2 tbsp olive oil, crushed garlic, fresh herbs

Make honey tahini: Whisk tahini with honey, 2 tbsp water, pinch of salt until smooth

Prepare vegetables: Toss tomatoes and cucumbers with sumac, olive oil, salt

Roll and cook flatbread: Divide dough into 4, roll thin, brush with oil, sprinkle za'atar, cook in hot skillet 2-3 minutes per side

Make green shakshuka: Sauté garlic in olive oil, add spinach until wilted, add herbs, create wells, crack in eggs, sprinkle feta, cover and cook until eggs set

Grill halloumi: Heat griddle pan, cook halloumi slices 2-3 minutes per side until golden

Assemble board: Arrange shakshuka as centerpiece, place labneh in bowl, fan out warm flatbread, arrange halloumi, vegetables, olives, muhammara, and honey tahini in small bowls