This is a great side to any meat/barbecue, especially works well with anything else from the Middle East. Simple and fast, it will keep for up to 3 days as a leftover.
No walnuts? Just take something similar: cashews or almonds. Serve with Turkish Köfte or lamb meatballs.
Ingredients - 300 ml Greek yoghurt - 75g sultanas or cranberries, rehydrated by sitting for 15 min in boiled water - 1/4 of peeled cucumber, diced - 1 garlic clove, finely grated - 40g of walnuts, toasted and roughly chopped - 2 tbsp of olive oil - salt and pepper to taste Method 1. Rehydrate raisins/cranberries and toast the walnuts. 2. Mix everything together, salt and oil to taste.
No link, inspired by Samin Nosrat
Samin Nosrat, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, p. 371
