As my throw-together Greekish dinner was coming together the other night (and I noticed that I had two small cucumbers to use before they’d quickly go south), I decided to make some raita to go along with it all, but with a slightly cowgirl twist.
This is so simple, I don’t know why I don’t make it all the time, and just dollop it on all sorts of stuff.
Actually, I think that I’m going to start, because it’s really quite lovely on so many simple things, whether pitas and the whole mezze thing is going on or not. It would be great on top of Brian Hofeldt’s Green Chile Stew, now that I think about it.
By the way, I thought about using smoky paprika instead of chipotle powder, but opted for the chipotle, because as you know, I’m quite fond of the little smoked jalapeno. Play with this if you want. It’s meant to be cooling, but a little heat seems to make the cool part of this even more so, sort of like the salty-sweet combo.
2 cups whole-milk or Greek yogurt
1 large cucumber, seeded and shredded
½ teaspoon cumin
½ teaspoon chipotle powder
2 tablespoons cilantro, chopped
Mix all ingredients in a bowl. Refrigerate for an hour.