19 July 2012

Cucumber Raita

Written by  Patrick Horan
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This is a refreshing side dish or garnish for your hot summery meals.


  • 2 small-medium cucumbers
  • 3 cups plain yogurt - greek works great
  • 2 cloves garlic, or less if you're not a fan
  • 2-3 tablespoons fresh mint leaves
  • squeeze of lemon juice, about a quarter or half lemon's worth
  • salt and pepper

First, prep the cucumbers: Cut the cucumber lengthwise so that you avoid the seeds (discard the core). Then dice what you have into centimeter-long pieces and set in one layer on paper towels to extract some of the moisture. Meanwhile, mince the garlic into the yogurt and finely chop the mint into it. Add lots of lemon juice and salt and pepper to taste. Finally, once you have created a refreshing and flavorful base, add the cukes.

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