Great side: Persian herb and cucumber yoghurt

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.


- 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


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