Labne with Sizzled Scallions and Chile

Steps

1. 1Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.Combine the labne and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.
2. 2Tip: Sizzled scallion oil can be made up to a week ahead, wrapped tightly, and refrigerated. Labne can also be seasoned a week ahead, wrapped tightly, and refrigerated. Combine the two just before serving.