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Published September 24th, 2014
Yogurt Raita
By Susie Iventosch

INGREDIENTS
1 cup yogurt (I prefer sheep's milk but any Greek style
will work)
1/4 teaspoon white pepper
1/2 teaspoon cumin powder
1 tablespoon fresh mint, finely chopped
1 scallion, thinly sliced (optional)
2 teaspoons lemon juice
Salt, to taste
Mint leaf, for garnish
DIRECTIONS
Combine ingredients in a small bowl.
Add salt to taste, let sit in refrigerator for one hour or until ready to use.
Garnish with mint leaf and serve with pakora.
Makes about 1 cup raita.

 
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