This is a wonderful addition to the Middle Eastern mezze platter, but we also love to serve it with shish kabobs. You could thin this with more yogurt and some ice water and serve it as a summer soup as well.
Plump the raisins in hot water to cover about 15 minutes. Drain well, reserving the soaking liquid.
Heat the garlic in the olive oil for a minute or two just to remove the bite. Let cool.
Combine the raisins, garlic with oil, cucumbers, yogurt, mint, and walnuts in a mixing bowl. Season to taste with salt and pepper. Add the raisin soaking liquid to taste for a pleasing balance of sweet and tart. Serve at room temperature or slightly chilled.
© 1998 Joyce Goldstein. All rights reserved.