Topped with rose petals and golden raisins, this simple dip is an elegant condiment. This recipe first appeared in our March 2012 issue, with Anissa Helou’s story The Land of Bread and Spice.
- 10 tbsp. golden raisins
- 1 clove garlic, minced
- Kosher salt, to taste
- 1 lb. plus 2 oz. plain yogurt
- 1 tbsp. dried mint
- 3 medium cucumbers, peeled
- Dried rose petals, for garnish
- Soak raisins in warm water until soft, 8-10 minutes; drain. Place garlic on a cutting board and sprinkle with salt; using a knife, mash into a paste. Transfer to bowl along with 8 tbsp. raisins, yogurt, and mint; seed and mince cucumbers and stir into yogurt mixture. Garnish with remaining raisins and rose petals. Chill.