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Raita, or Tzatziki





Still in yogurt mood, and why not, it is hot and summery and I feel like eating refreshing food.
I love making this yogurt sauce, I call it raita when I serve it with Indian food, and tzatziki when I serve it with Greek-Turkish food. The only difference is that when I make tzatziki I like to add mint.

You just need some thick yogurt (otherwise strain it) salt to taste, finely chopped cucumber, and if you like, a few leaves of mint, broken with your fingers. So yummy on salad and hot or spicy food, and as a dip. 



Photos and Recipes by Alessandra Zecchini ©
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