Cucumber Raita Recipe
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Cool and fresh tasting, this Middle Eastern side dish and condiment helps to balance the intensity of meats seasoned with chile peppers, curry or similar spicy ingredients.
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1 large English cucumber, unpeeled, seeded, and chopped fine
2 cups plain yogurt--low fat or whole milk
3 tablespoons fresh mint, chopped
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon paprika
1/2 teaspoon salt, or to taste
Seed cucumber. Without peeling the cucumber, chop into small bits and place on a paper towel to dry.
Combine yogurt, mint leaves, and cumin, blending all ingredients together with a whisk. Add chopped cucumber to mixture and stir together, adding salt and pepper to taste.
Place all ingredients in a covered container and chill for several hours or overnight in the refrigerator.
When served, garnish with cayenne pepper, if desired.
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