Ingredients

Instructions

1. 1

   Place the finely diced cucumbers in a colander or sieve and sprinkle with half of the salt. Let them sit for 10 minutes to release excess water, then pat dry with a paper towel.

2. 2

   In a medium mixing bowl, combine the Greek yogurt, minced garlic, chopped dill, chopped mint, lemon juice, and the remaining salt. Whisk until smooth.

3. 3

   Fold the drained cucumbers into the yogurt mixture until evenly distributed. Transfer the mixture to a serving bowl.

4. 4

   In a small skillet, heat the olive oil over medium heat. Add the chopped walnuts and toast for about 2-3 minutes until they begin to smell nutty.

5. 5

   Stir the Aleppo pepper flakes into the hot oil and walnuts, let them sizzle for 30 seconds to release their color and aroma, then immediately remove from heat.

6. 6

   Pour the hot walnut and chili oil mixture directly over the cacik just before serving to create a beautiful contrast of temperatures and flavors.