Oca with loomi labneh and honey-chili hazelnuts

Spoon the yogurt into a clean kitchen towel placed over a sieve and bowl. Fold the towel closed and let the yogurt drain in the refrigerator for 2-4 hours, until the labneh is thick and creamy.

Rinse the oca under running water and pat dry. Cut the oca in half and place the halves cut-side down on a baking tray. Drizzle with olive oil and season with salt. Roast in the oven for about 30 minutes on 200°C until golden brown and tender on the inside.

Briefly roast the hazelnuts in a dry frying pan until fragrant. Add the honey, chili flakes, and a pinch of salt. Let the nuts caramelize for about 1 minute, then transfer them to a baking tray lined with parchment paper to cool. Once completely cooled, roughly chop them.

Finely chop the mint, dill, and parsley, and grate the loomi. Remove the labneh from the refrigerator and mix it in a bowl with the ground loomi, chopped herbs, and a pinch of salt.

Spoon the labneh onto a plate and smooth it out using the back of a spoon or spatula. Drizzle with olive oil and arrange the roasted oca on top. Sprinkle with the crunchy hazelnuts and finish with pomegranat seeds, extra chopped herbs, and za’atar.