Personal preference, but I don't get all the hate for mint as an ingredient in pastries and meals. Sure, if the chef is inexperienced it tastes a lot like toothpaste, but if done right, it gives a refreshing sensation mixed with flavor.
When cooking with mint, I'd suggest using Moroccan mint instead of spearmint, peppermint or watermint. It's milder, sweeter, more herbal, and has lower menthol content, so you get that minty flavor profile and freshness, but without the toothpaste taste.
I despise yogurt with my bloody soul and entire being. It's ice cream's sad cousin trying to get a little spotlight.
Hard disagree. Yoghurt is pretty much mandatory in basically all cuisine ranging from the Balkans to India. One of the most satisfying meal I've ever had was a freshly baked Mesni Burek (a type of filled pastry) with some Ayran (Balkan style savory drinking yoghurt), while out on the town in Skopje.
Speaking of: Greek yoghurt + Moroccan mint + lime juice + chives + garlic + a little salt & pepper = a simple but great and refreshing sauce that goes really well with savory meat dishes, especially anything spiced with paprika, cumin and/or curry.