I wistfully remember first eating this dish on a rooftop restaurant in Damascus in 2009, a summer spent in the Middle East before the war in Syria. A minaret from the grand mosque across the alley glowed above our table, and we sampled foods we had never before imagined. This Syrian Yogurt with Walnuts, Mint & Garlic has a surprising combination of flavors, and over the years I have recreated it for countless summer gatherings. If you like tzaziki, I think this dish is more delicious and interesting. The mint-walnut combo is unusual but perfect.
In terms of proportions, honestly you can take the ingredients in the title and play around with your own ratios. I’ll give you a suggested ratio to start with but feel free to adjust the proportions to your liking. You can also experiment with how finely you want to chop your walnuts.
Ingredients
- 1/2 – 2/3 cup walnuts
- 1 – 1 1/2 cups plain, thick yogurt (Lebanese labneh or Greek yogurt)
- 1 large bunch fresh mint
- 2 garlic cloves, grated
- big pinches of salt to taste
- grated zest of 1 lemon, optional
Garnishes
- mint sprigs
- drizzle of olive oil
Instructions
- Toast the walnuts in an oven or toaster oven at 300F for about 5-10 minutes, until fragrant but not too brown. Roughly chop the walnuts.
- Combine the walnuts in a bowl with the yogurt, mint, garlic, salt, and optional lemon zest. Stir to combine and taste for balance.
- Serve in a pretty dish with mint leaves for garnish and an optional drizzle of olive oil. Serve as part of a mezze/appetizer spread with flatbread for dipping.
