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