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CUCUMBER MINT RAITA

CUCUMBER MINT RAITA


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Reference:

Bon Appétit, August 2004

Prep:

Active time: 20 min Start to finish: 1 1/4 hr

Servings:

Makes 8 servings.

Submitted by:

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Foodie
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Ingredients

1
large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
2
cups plain whole-milk yogurt
1/4
cup (packed) chopped fresh mint
1
tsp ground cumin
1/4
tsp plus pinch of cayenne pepper

Directions

1.
Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.
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