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- 1 cup labneh (Lebanese strained yogurt)
- ¼ teaspoon ground allspice
- 1½ teaspoons Aleppo pepper, plus more for serving
- Kosher salt and freshly ground black pepper
Whisk labneh, allspice, and 1½ tsp. Aleppo pepper in a medium bowl; season with salt and black pepper. Drizzle with oil and top with more Aleppo pepper.