Ingredients:

  • 1 cup Labneh or thick Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 tsp lemon juice
  • 3 tbsp neutral oil
  • 4 stalks scallions, whites and greens separated
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 2 tbsp fresh cilantro, roughly chopped

Instructions:

  1. Spread the Labneh or Greek yogurt into the bottom of a shallow bowl using the back of a spoon, creating a slight swirl in the center. Stir in the extra virgin olive oil, lemon juice, and sea salt until combined.
  2. Combine the neutral oil, scallion whites, ginger, and garlic in a small pan over medium-low heat. Stir occasionally until the scallions sizzle and the garlic turns a pale golden hue (approximately 2 minutes).
  3. Stir in the red pepper flakes and cilantro for 10 seconds just until fragrant.
  4. Immediately pour the hot oil and charred aromatics directly over the cold yogurt base. Scatter the reserved raw scallion greens over the top.