This dish is really stunning with somewhat minimal effort. Vegetarian cooking allows us a window to introduce creativity, to play with temperatures and textures, and still have a satisfying final product.

On its own, this may not qualify as dinner, but the holidays are coming up and a new idea for a side is always welcomed. To make this a meal, I would serve alongside a big green salad, and if you need a protein a slow roasted salmon or a roasted chicken would both be great options.

Labneh is easier to find these days, but a Greek yogurt or a thicker coconut-based yogurt are great too.

If you don’t live in a humid climate, the brittle bits will last in an airtight container for a week or so.