Salt is almost never needed here; white cheese is already salty. Everyone who salts it without tasting makes the meze inedible. Be generous with the olive oil, as it is what loosens and binds the dip.
Ingredients
For the ezme
For the top
Method
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Grind the walnuts
Grind the walnuts in a processor to the texture of coarse sand.
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Add the cheese
Add the crumbled cheese, garlic and lemon juice and pulse in short bursts.
-
Add the olive oil
Add the olive oil a little at a time to bring it to a spreadable consistency.
-
Add the herbs
Stir in the dried mint and pepper flakes. TASTE, and add salt only if needed.
-
Rest
Chill for 30 minutes.
-
Serve
Spread on a plate, drizzle with olive oil and scatter with roughly chopped walnuts.
Tips
- Always taste before adding salt; white cheese is already salty.
- If the cheese is very salty, soak it in water for 30 minutes and drain.
- Do not run the processor long or the dip turns to paste; pulse in short bursts.
Nutrition
215
kcal
9 g
Protein
18 g
Fat
5 g
Carbs
2 g
Sugar
1 g
Fibre
Values are per serving and approximate.