Step 1

Mix the yoghurt and ¼  teaspoon of salt in a bowl and hang the labneh overnight, discarding any liquid collected. You should be left with about 450g labneh. Make the confit tomatoes by adding the olive oil, tomatoes, paprika, dried oregano, sugar, vinegar, oregano stems and ½ teaspoon of salt to a small saucepan. Cover with a lid and place over a low heat and cook for about 25-35 minutes or until the tomatoes have softened but still retain their shape. Add more or less time depending on the size of your tomatoes. Set aside to cool completely then stir through the fresh oregano leaves.

Step 2

Spread the labneh out onto a plate, make a well in the centre, and top with the confit tomatoes and serve with the urfa sprinkled on top.