Flatbreads with Cucumber Raita

At Marcie Turney's Indian restaurant, Bindi, she serves raita (a classic yogurt sauce). It's great as a snack on its own or with grilled meat.

 

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  • Total Time:
  • Servings: 4
KEY: Cocktail Party, Game Day, Graduation Party, Holiday Open House, New Year's Eve, Indian, Appetizers/starters, Dips & Spreads, Basic/Easy, Fast, No-Cook, Vegetarian

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Ingredients

  • 1 cup plain Greek-style yogurt
  • 1 cup peeled, diced seedless cucumber, plus 1/2 cup diced unpeeled cucumber, for garnish
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon chopped cilantro leaves
  • 1 garlic clove, minced
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • Cayenne pepper, for sprinkling
  • Lavash or pocketless pita bread, warmed

How to make this recipe

  1. In a large, shallow bowl, mix the yogurt, peeled cucumber, mint, cilantro, garlic, lemon zest and cumin and season with salt and black pepper. Scatter the unpeeled cucumber on top. Drizzle with olive oil and sprinkle with cayenne. Serve the flatbreads with the raita.
Contributed By Photo © John Kernick Published September 2011

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