3Tbspolive oil(plus more, for dressing the labneh if desired)
¾tspcumin seed
½tspbrown sugar
3clovesgarlic, finely sliced
3sprigsfresh oregano
3sprigsthyme
½preserved lemon, half cut into large pieces, the other half finely diced(or, 1 whole lemon, half peeled into 3 large strips, the other half zested)
salt and pepper to taste
1tspAleppo pepper flakesplus more for garnish if desired
1tspurfa biber chili flakes
9ounceslabneh, chilled(250g) Can substitute thick Greek yogurt
Instructions
Preheat oven to 400°F (200°C).
Mix olive oil, cumin, sugar, garlic, thyme, oregano, lemon strips, and salt and pepper and toss with tomatoes.
Roast for 20 minutes, then place under the broiler for 5 minutes until charred.
While tomatoes are cooking, mix the lemon zest, labneh, and a pinch of salt. Spread out in a doughnut shape over a dinner or serving size plate. If desired, add a little drizzle of extra olive oil.
Pour tomatoes and juices over the labneh. Garnish with fresh herbs and urfa biber and more Aleppo pepper if desired. Serve immediately.