Step 1

Make the chili oil:

Step 2

In a pot, heat up vegetable oil to about 280 to 300 F.

Step 3

In a heat-safe bowl, add the Aleppo pepper and parsley, and pour hot oil on top. It will sizzle, so be careful of splatter. Let cool.

Step 4

Make the labneh:

Step 5

In a bowl, mix the labneh, lemon juice, olive oil, salt and garlic until well-combined.

Step 6

To serve:

Step 7

When ready to plate, spread the labneh mixture evenly across your serving plate.

Step 8

Using a rasp grater, shave the frozen tomato across the top.

Step 9

Top with the chili oil and finish with some flaky salt.