Cucumber Raita
Eat with Indian or Lebonese style flat breads. Great as a side with barbequed lamb.
Yield
6 servingsPrep
20 minCook
2 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
cucumbers
lebonese or english |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
greek yogurt
|
|
| 2 |
scallions, spring or green onions
thinly sliced |
*
|
|
| 1 | medium |
lemon
Juice of (must be fresh) |
*
|
| 1 ½ | teaspoons |
cumin seeds
|
|
| 1 | tablespoon |
cilantro
(corriander) fresh - finely chopped |
|
| 1 | tablespoon |
mint leaves
fresh - finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
cucumbers
lebonese or english |
|
| 5 | ml |
salt
|
|
| 355 | ml |
greek yogurt
|
|
| 2 | x |
scallions, spring or green onions
thinly sliced |
*
|
| 1 | medium |
lemon
Juice of (must be fresh) |
*
|
| 7.5 | ml |
cumin seeds
|
|
| 15 | ml |
cilantro
(corriander) fresh - finely chopped |
|
| 15 | ml |
mint leaves
fresh - finely chopped |
|
Directions
Peel cucumber with a potato peeler to just remove the green skin.
Split the cucumbers and scoop out the seeds and discard.
Chop the cucumber into a ¼ inch dice and place in a strainer over a bowl. Mix through the salt - leave to drain for ½ an hour or so.
Lightly rinse the cucumber to remove access salt and drain for a few minutes (the drier the better).
Heat a dry skillet on the stove top over medium heat.
Add the cumin seeds and shake around for a minute or so until deliciously fragrant.
Pour seeds into a mortar and pestle and bruise.
In a bowl stir the yoghurt until smooth.
Add the cucumber, herbs, sliced onion and ½ the lemon juice and ½ the bruised cumin seeds and a grind of black pepper.
Stir and set aside for a few minutes to let the flavours develop.
Taste and adjust seasoning and lemon juice to your liking.
Sprinkle remaining cumin seeds on top.
Serve with flat breads or barbecued lamb.
