Labneh with Sizzled Tomatoes

Method

1. 1Strain 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.
2. 2Plate 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.
3. 3Sizzle 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.
4. 4Assemble. 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.
5. 5Serve 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.