Crunchy cucumber, cool yogurt and the surprise of tart cherries make this salad alluring, especially when paired with a hot, savory stew, soup or tagine. During Ramadan, the month of the year when observant Muslims fast during daylight hours, it is delicious for iftar, the meal that breaks the fast at sunset. Try it with harira, the traditional Moroccan iftar dish: a fragrant lamb-tomato soup with chickpeas, lentils and vermicelli. Add a pretty bowl of dates — the food Muslims traditionally eat first to break the fast — and the meal is complete.
Both spice and craft shops sell food-grade dried rose petals, or you can make your own by hanging a bouquet of (organically raised) roses upside down to dry.
Ingredients
- 2 garlic cloves, finely grated or minced
- 2 cups thick or Greek-style yogurt
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill, roughly chopped, more for garnish
- 1 ½ teaspoons dried mint
- 5 small Persian cucumbers, scrubbed and diced
- Sea salt
- ½ cup finely chopped pistachios
- 1 ½ teaspoons dried rose petals, crushed
- 3 tablespoons dried sour cherries, coarsely chopped
- Chopped fresh mint, for garnish
- Extra-virgin olive oil, for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
154 calories; 9 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 9 grams protein; 12 milligrams cholesterol; 367 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- In a medium bowl, whisk together the garlic with the yogurt, lemon juice, dill and dried mint. Fold in the cucumbers and season with salt to taste.
- Spoon into a serving bowl and garnish with the pistachios, rose petals, dried cherries, fresh mint and dill leaves. Drizzle with a generous amount of olive oil and serve immediately.
15 minutes
Dining and Cooking