Haydari

Method

Finely chop the walnuts and toast them lightly in a dry pan for 2-3 minutes until fragrant, then set aside. Crush the garlic cloves with sea salt using a mortar and pestle to create a paste. Combine the Greek yoghurt with the garlic paste, then fold in the toasted walnuts, finely chopped dill, and parsley until well incorporated. Season with black pepper to taste. Transfer the mixture to a serving bowl and create a shallow well in the centre with the back of a spoon. Drizzle generously with extra virgin olive oil and sprinkle the dried red chilli flakes over the top. Serve at room temperature with warm flatbread or as part of a meze spread.