Snezhanka
Снежанка·(sneh-ZHAHN-kah)
The Meze Table & Summer Salads
A paper-towel-lined colander sits in the sink. The entire meze table hinges on this low-tech rig draining the whole-milk yogurt while the salted cucumbers weep beside a box grater, leaving a thick base for the smell of fresh dill and raw garlic hitting cold yogurt. To avoid a generic, watery bowl, the secret here is strict moisture control and a hit of neutral sunflower oil: wring the life out of your shredded cucumber, crush the garlic with coarse salt, and assemble the dish on a Tuesday night before the main course even leaves the fridge.
Ingredients
- full-fat plain Greek yogurt2 cup
- dill pickles1 cup
- garlic2 small clove
- coarse kosher salt1/2 tsp
- sunflower oil2 tbsp
- fresh dill3 tbsp
- walnuts1/4 cup
- black olive1 med
Method
- 01
Drain the diced pickles completely to protect the yogurt's thick texture.
Place the diced pickles on a double layer of paper towels, press another layer on top, and gently squeeze out the excess brine. Let them sit for ten minutes so they don't water down the final dish.
- 02
Pulverize the garlic and salt into a fine paste.
Place the peeled garlic cloves and kosher salt in a mortar and pestle and grind them into a smooth paste. If you don't have a mortar, mince the garlic on a cutting board, sprinkle with the salt, and scrape it flat against the board with the side of your chef's knife until it breaks down.
- 03
Whip the yogurt base until smooth and glossy.
In a mixing bowl, aggressively whisk together the Greek yogurt, garlic paste, and sunflower oil until the oil is fully incorporated.
- 04
Fold in the drained pickles, dill, and most of the walnuts.
Gently stir in the pickles, chopped dill, and walnuts, reserving a small pinch of the walnuts for the garnish.
- 05
Chill the mixture for at least an hour to let the flavors marry.
Cover the bowl tightly and let it rest in the fridge. This mandatory downtime lets the essential oils from the dill and the pungent allicin from the garlic properly permeate the fat in the yogurt.
- 06
Garnish and serve cold.
Transfer to a serving bowl, top with the reserved walnuts, a single black olive in the center, and a tiny drizzle of sunflower oil to finish. Serve with crusty bread, toasted pita, or alongside grilled meats.
Notes
Summer fresh cucumber variation.
When the summer heat hits, swap the pickles for one large English cucumber. Cut it in half lengthwise, aggressively scrape out the watery seed cavity with a spoon, and dice the firm flesh. Fold it into the yogurt just like the pickles, but whatever you do, do not add salt until the absolute last minute before serving—otherwise it will bleed water and ruin your hard work.
Pickle warning.
Avoid sweet pickles or bread-and-butter pickles at all costs. You want the sharp, savory bite of standard dill pickles or French cornichons.