An all-purpose topping that goes great on any Afghani food or is good as a dip. If you want to try making Greek yogurt yourself, here's how you do it.
16 ounces plain Greek yogurt (full fat or lowfat only—no nonfat)
2 medium cloves garlic, minced
1 TBSP dried mint
1 tsp salt
¼ tsp pepper
Combine everything into a bowl and stir well. Let sit in refrigerator, covered, at least an hour before serving.