This yogurt may be served as an appetizer with pita bread or as an accompaniment to spicy rice dishes.
1 large cucumber, peeled and diced
1/2 teaspoon salt
21/2 cups plain yogurt
4 teaspoons finely chopped fresh dill
or 2 teaspoons dillweed
1 small green chili, seeded and finely chopped
1/2 cup roughly chopped walnuts (2 oz)
2 tablespoons golden raisins
sprigs of fresh dill and walnut halves,
to garnish (optional)
 Place the cucumber in a colander and sprinkle with salt, then leave to drain for 30 minutes.
 Do not rinse the cucumber, but instead pat dry with paper towels.
 Place the yogurt in a bowl and beat for a few moments until smooth. Add the remaining ingredients and mix well. Pour into a serving bowl. Garnish with fresh dill and walnut halves. Chill until required.