Cucumber Raita or Tzatziki
These are very similar recipes, the added herbs being the main difference depending on whether you are wanting to accompany Greek or Indian dishes.
To reduce the liquid in the mix it is best if the cucumber and the yoghurt are prepared ahead. I like a bit of texture in my tzatziki but you can grate or process it.
Read all of the following before commencing.
- 2 cucumbers peeled, seeded and chopped quite finely, add a teaspoon of salt, stir, and or leave for about half an hour. (see picture) Rinse and squeeze out or leave to drain well.
- 1 cup labne (see yoghurt recipes) or yoghurt that has been drained through a muslin cloth for at least as long as the cucumber was left to drain.
- juice of 1/2 lemon
- salt and pepper
- 3 cloves garlic finely minced
- (tzatziki) 2 tbs olive oil
- (tzatziki) 2-3 tbs fresh dill finely chopped
- (raita) 2-3 tbsp mint also chopped finely
- (raita) 1 tsp cumin seeds, toasted and lightly ground
- (raita) cayenne pepper sprinkled on top to garnish
Stir each of the prepared ingredients together and chill before serving.