Don't miss another issue…      Subscribe

Cucumber Raita


Eat with Indian or Lebonese style flat breads. Great as a side with barbequed lamb.













Low Fat, Low Cholesterol, Trans-fat Free, Low Carb


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


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 4743% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 424mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 5%
Calcium 9% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed