The simplest and purest expression of Greek dairy and apiary. It relies entirely on the quality of three raw ingredients. The yogurt must be authentic, full-fat, sheep or goat's milk yogurt (strained/straggisto) to provide a tart, thick, spackle-like base for the floral sweetness of raw thyme honey and the bitter tannin of walnuts.
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Chill the serving bowl. The yogurt must be served very cold.
Spoon the thick, strained yogurt into the bowl. Do not stir or whip it; keep the dense, spackle-like texture intact.
Generously drizzle the raw honey over the top. The honey should sit heavily on the surface.
Scatter the chopped walnuts over the honey.
Serve immediately. The diner should dig through the layers to get a combination of tart, sweet, and crunch in every bite.
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