Ingredients:

  • 2 cups plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 2 cups Persian cucumbers, finely diced
  • 3 tablespoons fresh mint, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 cloves garlic, grated
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dried rose petals

Instructions:

  1. Dice the Persian cucumbers into tiny, uniform cubes. Place them in a fine-mesh strainer over a bowl and sprinkle with a pinch of salt. Let them sit for 5 minutes, then gently press down with a spoon to expel excess water.
  2. In a mixing bowl, whisk together the Greek yogurt, lemon juice, and grated garlic until the mixture is smooth and the garlic is evenly distributed.
  3. Gently fold in the drained cucumbers, chopped mint, and dill using a silicone spatula to avoid crushing the cucumber cubes.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the garlic to mellow.
  5. Finish by drizzling the extra virgin olive oil over the top and garnishing with dried rose petals before serving.