A substantial snack rather than dinner. Cherry tomatoes, grilled so their skin has blackened here and there, bring a sweet-sharp note to the labne.
Heat an overhead (oven) grill. Put 8-10 cherry tomatoes per person in a grill pan and trickle over 2 tbsp of olive oil. Season with a little salt, then put the tomatoes under the grill for 8-10 minutes until they are soft and the skins are wrinkled.
Put 4 heaped tbsp of labne per person into a bowl and beat gently with a fork. Season with 1 tsp each of Aleppo pepper and ground sumac and a little black pepper. It should be slightly hot to balance
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