Labneh with Cherry Tomato Confit with homemade labneh

👨‍🍳 Method

For the homemade labneh ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the yogurt with the salt.
2. 2
   Line a strainer with a double layer of cheesecloth set over a bowl, pour in the yogurt and tie up the ends of the cloth.

   ColanderCheeseclothBowl
3. 3
   Refrigerate 24 hours, until the labneh is thick.

   Refrigerator

   💡The longer the yogurt strains, the thicker the labneh: a day for a spread, and another day or two for balls.
4. 4
   Spread on a plate, make a well and drizzle the olive oil over it and sprinkle with the za'atar.

   Plate

For the Roasted Vegetables

1. 5
   Preheat the oven to 160°C (320°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 6
   In a bowl, toss the vegetables with the olive oil, sugar, garlic, oregano, salt and black pepper.

   Bowl
3. 7
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 8
   Roast the vegetables in a hot oven (160°C / 320°F) 45 minutes, until the tomatoes are shriveled and caramelized.

   OvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 9
   Spread the labneh in a bowl and make a deep well in it.

   Bowl
2. 10
   Lay the tomatoes and garlic cloves on the labneh.

   💡Cold labneh and hot vegetables: assemble the plate just before serving so the labneh doesn't melt under the vegetables.
3. 11
   Drizzle some of the oil from the pan over the top and scatter the chili pepper.
4. 12
   Serve with the pitas.