Posted on Jun 28th, 2011 in Food Gold by Elliot Aronow
One of my favorite chill out dishes for the summer is Raita, the cucumber and spice spiked yogurt sauce that is omnipresent on Indian and Greek menus the world over. This version is uber basic, although I encourage you freak it out and add things like garlic oil, finely grated carrots, scallions or even raisins. Serve with toasted pita bread, throw on top of a rack of lamb or stir into lentils – this is a very versatile sauce.
Classic Raita (Yogurt Sauce)
- 2 cups thick (in a good way) Greek Yogurt
- 1 medium to large cucumber, peeled, seeds removed, cut into a fine dice
- 3 tablespoons fresh mint leaves, chopped
- Splash of high quality, fruity olive oil
- Splash of red wine vinegar
- Cumin to taste
- Paprika to taste
- Salt and Pepper to taste
- Pinch cayenne
- Pinch sugar
1. Throw the yogurt in a big bowl, then add the rest of the stuff.
2. Give it a good stir. Check for seasoning then let it rest in fridge for a minimum of 1 hour. Serve and enjoy!
Fork The World,