Labneh with Sizzled Tomatoes
Labneh is strained yogurt — drained overnight until it's thick, tangy, and spreadable. The tomatoes are the opposite: cooked fast in very hot oil with garlic and cumin until they blister and burst, then poured while still sizzling over the cold labneh. The contrast is the point. Cold and creamy against hot and jammy. You can buy labneh at most Middle Eastern grocery stores and save the overnight step, but making it yourself takes nothing except time.
Ingredients
- 500 gfull-fat plain yogurt
- ½ tspfine salt
- 250 gcherry or baby plum tomatoes
- 3 tbspextra-virgin olive oil
- 3 garlic cloves
- 1 tspcumin seeds
- ½ tspAleppo pepper flakes
- 1 tbspfresh lemon juice
- 1 tspza'atar
- 2 tbspextra-virgin olive oil
- 10 gfresh mint or basil
Method
- Strain the yogurt into labneh. Line a sieve with a double layer of muslin, cheesecloth, or a clean cotton tea towel. Stir the salt into the yogurt, pour it into the lined sieve, and fold the cloth over the top. Set the sieve over a bowl, refrigerate, and leave for at least 12 hours — 24 is better. The longer it drains, the thicker and tangier the labneh. Discard the liquid whey. You'll end up with roughly 250 to 300 g of labneh from 500 g of yogurt. Skip this step if using store-bought labneh.
- Plate the labneh. Take the labneh straight from the fridge — it needs to be cold when the tomatoes hit it. Spoon it onto a wide, shallow plate or bowl. Spread it outward with the back of a spoon, leaving a slight mound in the center and thin edges. The uneven surface gives the oil somewhere to pool. Drizzle with the finishing olive oil and set aside while you cook the tomatoes.
- Sizzle the tomatoes. Heat a small frying pan or skillet over high heat until very hot — a drop of water should evaporate immediately on contact. Add the 3 tablespoons of olive oil. When it shimmers, add the garlic slices. They'll color in about 30 seconds; remove them with a slotted spoon when golden and set aside. Add the cumin seeds — they'll pop within seconds. Then add the cherry tomatoes. Leave them untouched for 1 to 2 minutes so the skin blisters. Shake the pan. Some tomatoes will burst; encourage the rest by pressing gently with a wooden spoon. Add the Aleppo pepper and lemon juice. Cook another 30 seconds. The total cooking time is about 3 to 4 minutes.
- Assemble. Pour the hot sizzling tomatoes and all the oil directly over the center of the cold labneh. The contrast of temperatures is deliberate — don't let it sit before serving. Scatter the golden garlic slices back over the top. Dust with za'atar. Add torn mint or basil.
- Serve immediately with warm pita, flatbread, or toasted sourdough. The dish doesn't keep assembled — the tomatoes cool and the oil is absorbed within 20 minutes. If you want to prep ahead, keep the labneh plated in the fridge and make the sizzled tomatoes just before serving.
FAQ
Labneh is yogurt that has been drained of its liquid whey. The longer it drains, the thicker and more sour it becomes. At 12 hours it's the consistency of thick sour cream and spreadable. At 24 hours it's closer to cream cheese. At 48 hours it's firm enough to roll into balls. It's a staple across Lebanon, Syria, Palestine, Jordan, and the wider Levant — eaten for breakfast spread on flatbread with olive oil, served as part of mezze, preserved in olive oil, and used as a base for dips. The flavor is clean, tart, and dairy-rich.
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Comments (1)
The sizzling part is what makes this special — hot oil with cumin and garlic poured over cold labneh. The temperature contrast creates this incredible texture. Make sure the oil is properly hot before you pour it, you should hear it sizzle the moment it hits the yogurt. If it's quiet, the oil wasn't hot enough.