Kuru Cacik (Thick Yogurt Dip) — Gaziantep-Style with Walnuts

Put the walnut kernels in a mortar and press them with a pestle to break them up. Aim for irregular pieces smaller than a chickpea, not a powder. A little powder among the crushed walnut pieces helps bind the dip. You do not need to remove the bitter walnut skins; they add a slight astringency to the dip.

In the same mortar, crush the garlic with the salt into a paste. Rub the dried mint between your palms, add it to the mortar, and press one more time; rubbed mint releases its aroma much faster. The mixture should look damp and dark greenish.

Put the strained yogurt in a large bowl and add the mortar mixture. Use a spatula, not a spoon, to fold it in from the bottom up. Add the walnuts last and fold just a few times; overmixing releases their oil into the yogurt. The mixture should be thick enough to stay on an inverted spoon.

Transfer the dip to a serving plate. Smooth the surface with the back of a spoon and make a shallow well in the center. Pour the olive oil into the well and sprinkle the red pepper flakes over the oil. Chilling it for 1 hour lets the flavors meld; this resting time is not included in the recipe duration.