Back to 6 servings 2 cups thick plain yogurt (Greek-style or strained), full-fat if possible; plain regular yogurt will be runny 1 English or Persian cucumber, grated, skin on 2 teaspoons dried mint, plus more to garnish 0.333 cup walnuts, chopped and toasted 1 teaspoon fine sea salt, adjust to taste 1 tablespoon extra virgin olive oil, plus more for drizzling 1 clove garlic, finely minced, optional 2 tablespoons raisins or dried cranberries, optional dried rose petals, optional garnish freshly ground black pepper, to taste
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Toast the walnuts in a dry pan over medium heat for 3 to 5 minutes, stirring often, until fragrant. Let them cool, then chop them if they are not already in small pieces.2 Step 2: Grate the cucumber on the large holes of a box grater. Press out as much liquid as you can with a clean towel or a fine mesh strainer.3 Step 3: In a medium bowl, whisk the yogurt until smooth. Stir in the squeezed cucumber, dried mint, salt, pepper, and garlic if using.4 Step 4: Fold in the walnuts and raisins or cranberries if using. Taste and adjust the salt and pepper.5 Step 5: Spoon into a serving dish and refrigerate for at least 1 hour so the flavors blend.6 Step 6: Just before serving, sprinkle with dried mint and rose petals, and drizzle with olive oil.getsaucepan.com/r/fadd6791-87d9-5233-b04a-1b96b6a10b47
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