- 3 garlic cloves, 1 minced, 2 crushed
- 2 tbsp fresh dill, chopped
- 1 cup pickles that have been diced into small cubes and left to drain for 2 hours – ideally barrel fermented
- 2 cups labneh (or full-fat natural yogurt that has been strained through cheesecloth for 4–5 hours so it thickens)
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- black pepper
- 2 tbsp walnuts, finely chopped
- Chop the dill and mix with the crushed / minced garlic cloves in a bowl.
- Add the pickles in the bowl.
- Add the strained yogurt or labneh and mix in the olive oil. Then add the vinegar and stir.
- Sprinkle with a pinch of salt and fresh-ground black pepper to taste, stir.
- Use raw walnuts or for a different taste try roasting them first. Chop them finely and add to the yogurt mix. Stir well and serve or serve cold after 2 hours in the fridge to allow the flavors to blend.
- Serve with a few drops of olive oil on top and a touch of fresh paprika (optional)
- Serve this as an accompaniment to a spicy stew, or simply use it as a dip for vegetables.
- Calories: 183.89 kcal
- Sugar: 4.87 g
- Sodium: 361.09 mg
- Fat: 13.42 g
- Saturated Fat: 5.45 g
- Trans Fat: 0.0 g
- Carbohydrates: 6.31 g
- Fiber: 0.42 g
- Protein: 11.27 g
- Cholesterol: 19.15 mg