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Yogurt with Raisins, Cucumber, and Walnuts

Name: Yogurt with Raisins, Cucumber, and Walnuts
Cuisine: middle_eastern
Ingredients: 1/2 cup walnuts; 1 Persian cucumber, finely chopped; 3 cups plain whole-milk Greek yogurt; 3 tablespoons chopped golden raisins; 1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated; 1 teaspoon finely grated lemon zest; 1 teaspoon fresh lemon juice; 1 tablespoon crushed dried mint leaves, plus more for serving; 1 tablespoon olive oil, plus more for drizzling; 2 teaspoons crushed dried rose petals; plus more for serving (optional); Kosher salt, freshly ground pepper; 2–3 tablespoons whole milk (optional); Aleppo-style pepper (for serving)

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
Serve topped with Aleppo-style pepper and more dried mint and rose petals and drizzled with more oil.
4.
Yogurt can be made 1 day ahead. Keep chilled.

Recipes sourced from Epicurious.com.

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