- Chiffonade mint; gently toss with the golden raisins, black raisins, and yogurt until well combined.
- Toss pistachios in olive oil and za'atar and spread evenly onto parchment lined sheet pan. Toast in 350°F oven until nuts are light golden brown. Once completely cooled, transfer to robot coupe and grind into crumble.
- To garnish, spoon the yogurt mixture in the middle, and sprinkle with the pistachio dust.
Ingredient availability varies by location*