Yogurt with Raisins, Cucumber, and Walnuts
A creamy and refreshing Mediterranean-style yogurt dish combining crunchy walnuts, crisp cucumber, and sweet golden raisins with Greek yogurt, enhanced with aromatic herbs and finished with rose petals and Aleppo pepper.
Ingredients
- •½ cup walnuts
- •1 whole Persian cucumber
- •3 cups plain whole-milk Greek yogurt
- •3 tablespoons chopped golden raisins
- •1 tablespoon finely grated green garlic
- •1 teaspoon finely grated lemon zest
- •1 teaspoon fresh lemon juice
- •1 tablespoon crushed dried mint leaves
- •1 tablespoon olive oil
- •2 teaspoons crushed dried rose petals
- •to taste Kosher salt and pepper
- •2½ tablespoons whole milk
- •to taste Aleppo-style pepper
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then finely chop.
10 min
- 2.
Mix walnuts, cucumber, yogurt, raisins, green garlic, lemon zest, lemon juice, 1 Tbsp. mint, 1 Tbsp. oil, and 2 tsp. rose petals, if using, in a medium bowl to combine; season with salt and pepper. If yogurt looks thick, stir in milk as needed.
5 min
- 3.
Serve topped with Aleppo-style pepper and more dried mint and rose petals and drizzled with more oil.
2 min
- 4.
Yogurt can be made 1 day ahead. Keep chilled.
