Cucumber Mint Raita

By Greywolf

Straining the yogurt is an idea borrowed from the method used to make tzatziki, the Greek cousin to raita. The raita is much better when it is nice and thick and rich, with crunchy bursts of cucumber, smeared on the inside of a piece of naan.

Ingredients

• 2 cups Balkan-style yogurt
• 1 medium English cucumber, seede, grated and squeezed dry
• 2-3 cloves garlic, finely minced
• 2 Tbsp whole cumin seeds toasted and ground
• 1 Tbsp frsh mint, finely chopped
• fresh lime juice to taste
• kosher salt to taste

Preparation

Step 1

Place yogurt in a fine mesh sieve, resting over a bowl deep enough, so the bottom of the sieve is away from the bottom of the bowl. Let the yogurt sit to strain out the water for at least 30 minutes, preferably 2-3 hours.

To the strained yogurt, add the squeezed cucumber, garlic, lime juice, toasted ground cumin, mint and salt. Mix to combine and let sit, covered in the refrigerator for about 30 to allow the flavours to make friends.