Raitha / Tsatsiki

Two recipes in one post this week, because they are variations on the same theme. I usually make raitha with thinner yoghurt and grated cucumber, and I don’t add garlic. The cooling effect of the yoghurt here works well to offset the strong spices of an Indian meal. For Tsatsiki (Greek) or Cacik (Turkish), I would dice the cucumber and use garlic, oil and vinegar, giving it a sharper flavour. It is best made with thick Greek yoghurt. A great accompaniment to a Greek meal, tsatsiki is also delicious as a dip with pitta.

Raitha

Serves 6 as a side

Ingredients

1 cucumber
Half a large pot of natural yoghurt
3-4 tbsp chopped fresh mint
Salt & black pepper

Method

Peel and coarsely grate the cucumber. Place in a sieve and salt liberally. Leave in a sink, or over a bowl, for an hour to disgorge its liquid. Meanwhile, stir the mint and black pepper into the yoghurt. Rinse the cucumber, squeeze out as much liquid as you can and fold into the yoghurt.

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Tsatsiki

Serves 4 as a side

Ingredients

0.5 cucumber
200g thick Greek yoghurt
2 tbsp olive oil
1 tsp wine vinegar
1 clove garlic, crushed
3-4 tbsp chopped fresh mint
Salt & black pepper

Method

Peel the cucumber and cut into small dice. Place in a sieve and salt liberally. Leave in a sink, or over a bowl, for an hour to disgorge its liquid. Meanwhile, lightly beat the oil, vinegar and garlic with a fork; add the yoghurt and beat until smooth. Rinse the cucumber, squeeze out as much liquid as you can and stir into the yoghurt with the chopped mint and some pepper.