Yoghurt and Cucumber Salad (Raita)
This is a refreshing blend of yoghurt, cucumber, dill and garlic and is a great accompaniment to lamb. Mint may be used in place of the dill.
Ingredients
Serves: 8
- 1 kg low fat Greek style yoghurt
- 2 tablespoons chopped fresh dill
- 2 cloves garlic, minced
- salt and freshly ground black pepper to taste
- 1 cucumber - peeled, seeded and chopped
Directions
Preparation:10min ›
Extra time:8hours chilling ›
Ready in:8hours10min
- In a medium bowl, stir together all ingredients. Cover and refrigerate 8 hours, or overnight.
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Reviews and Ratings
Global Ratings:
(35)
Reviews in English (26)
Altered ingredient amounts. This recipe is refreshing. It used a lot of yoghurt than I liked. So, I just used 6 ounces of yoghurt instead of 32 ounces. I also used 3 cucumbers instead of one just because I love eating them. Thanks for the recipe. - 29 Sep 2008
Altered ingredient amounts. Delicious, cool and easy to make. I added more cucumbers and less yoghurt but kept the seasonings the same and the dish was a hit. - 29 Sep 2008
a little less yoghurt would have been perfect. Love the taste. - 29 Sep 2008