Natural-set yoghurt is slightly more acidic and less creamy than Greek-style yoghurt, which complements the sweetness of the raisins. This will keep refrigerated for up to 3 days.
35 g (¼ cup) golden or dark raisins (see Note)
2 Lebanese cucumbers, peeled, seeded, finely chopped
280 g (1 cup) natural yoghurt
80 g (⅔ cup) sour cream
3 spring onions, thinly sliced
2 tbsp mint leaves, finely chopped
2 tbsp dill, finely chopped
2 garlic cloves, crushed
2 tbsp walnuts, toasted, chopped
dried rose petals (see Note), toasted sesame seeds and nigella, coriander and cumin seeds, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place raisins in a bowl and add enough hot water to just cover. Stand for 15 minutes to soften. Drain, reserving liquid and bowl.
Chop raisins. Place in reserved bowl with soaking liquid. Stir in cucumbers, yoghurt, sour cream, onions, herbs, garlic and walnuts. Season. Top with rose petals and sesame, nigella, coriander and cumin seeds to serve.
Makes 3 cups
Golden raisins are larger and lighter in colour than dark raisins. These, and dried rose petals are available from selected delis and Middle Eastern food shops.
As seen in Feast Magazine, Issue 13, pg87.
Photography by John Laurie