Go Back


Fatima Sadal - Chef on Rhine
Cool, refreshing, creamy but also a little crunchy, this yoghurt-cucumber dip pairs best with grilled meat, seafood, spicy mains or pilaf.
Servings 6


  • 500 g thick yoghrt preferably Greek
  • 1 large cucumber or 2 medium
  • 1 clove minced garlic optional
  • 4 tsp dried mint
  • 1/2 cup raisins
  • salt, pepper
  • 1/2 cup pistachios / walnuts
  • 1/4 cup dried rose petals


  • Grate the cucumber, sprinkle some salt and allow to sit for 10 min. Squeeze out water.
  • Add the grated cucumber and minced garlic (if using) to yoghurt.
  • Also add in the raisins and season with salt and pepper.
  • Rub 3 tsp mint in the hands and fold in the yoghurt.
  • Shortly before serving, decorate with rose petals, 1 tsp mint and pistachios.