Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Halve the 2 red bell peppers and remove the seeds. Place the peppers cut-side down on the baking sheet.

Roast the peppers for 25 minutes until their skins are blistered. Transfer them to a bowl and cover for 10 minutes.

Peel the roasted peppers and roughly chop them. Dice the yellow onion and mince the 3 garlic cloves.

Heat 1 tablespoon olive oil in a soup pot over medium heat. Cook the onion and garlic for 5 minutes until softened.

Add the roasted red bell pepper, vegetable broth, smoked paprika, 1 teaspoon salt, and black pepper. Simmer the soup for 15 minutes.

Blend the soup until completely smooth. Blend in 1 cup of plain labneh until the soup is creamy.

Finely chop 1 English cucumber, the tomatoes, romaine lettuce, and fresh parsley. Combine the chopped vegetables in a large bowl.

Whisk 1 cup plain labneh with lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon salt. Toss the salad with the labneh dressing.

Thinly slice the remaining English cucumber. Spread 1 cup plain labneh evenly over 8 slices of white sandwich bread.

Layer cucumber slices over the labneh and sprinkle with za'atar. Top with the remaining bread slices and trim the crusts.

Reduce the oven temperature to 350°F (175°C). Line a 12-cup muffin pan with paper muffin liners.

Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and remaining 1/2 teaspoon salt in a bowl. Stir in the chopped pistachio.

Whisk the melted unsalted butter, eggs, and remaining 1 cup plain labneh in another bowl. Fold the wet mixture into the flour mixture just until combined.

Divide the batter among the 12 prepared muffin cups. Bake for 18 minutes until a tester comes out clean.

Arrange the remaining plain labneh in a serving bowl and drizzle with the remaining olive oil. Sprinkle with za'atar and serve with the soup, salad, sandwiches, and muffins.