4 cup plain Greek yogurt
1 ½ cup diced Persian cucumbers
2 teaspoon dried dill
2 teaspoon dried mint
½ teaspoon salt
¼ teaspoon ground black pepper
Combine all of the ingredients in a bowl.
Refrigerate until ready to serve.
For a more traditional topping, crumble dried rosebuds on top.
For a more traditional base, use labneh or drain the liquid from the yogurt using paper coffee filters.
Some additional, optional herbs to use are parsley, cilantro, basil, and tarragon.