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.