1-In a small pot over medium-low heat, combine the 1/3 cup olive oil, 4 thinly sliced scallions, 1 teaspoon red-pepper flakes, and 2 tablespoons finely chopped fresh cilantro. Cook while swirling occasionally until the scallions and red-pepper flakes sizzle and the oil turns a bright orange color. Remove from heat and let cool enough to taste, then season with flaky sea salt and freshly ground black pepper.

2-In a medium bowl, mix the 2 cups labneh with 2 tablespoons fresh lemon juice, and season with flaky sea salt and freshly ground black pepper. Transfer the mixture to a serving bowl and gently swirl in the cooled sizzled scallion oil. Garnish with additional chopped cilantro if desired.