Yogurt raita with népita

Ingredients

• 500 g whole milk Greek style plain yogurt
• 250 g fresh cucumber
• 12 g fresh népita
• 60 g white sweet onion
• 1 clove fresh garlic clove
• 2 tsp cumin seeds
• 2 tsp fine salt
• to taste whole black peppercorns

Method

1. Wash the cucumber, split it lengthwise, and remove the seeds if the center is very watery. Coarsely grate it over a strainer set over a bowl, salt with some of the fine salt, mix with your fingertips, and leave it to drain until clear juice collects in the bottom of the bowl and the cucumber becomes more supple.
2. Meanwhile, heat a small dry skillet over medium heat. Add the cumin seeds and stir them without fat until they darken slightly, hop occasionally, and release a warm, nutty, spicy aroma. Immediately pour them onto a cold plate to stop the toasting.
3. Crush the toasted cumin seeds in a mortar or with the flat side of a knife. The grind should remain slightly irregular, with small fragrant pieces rather than a fine powder.
4. Firmly squeeze the drained cucumber between your hands or in a clean cloth, without turning it into a purée. It should remain juicy to the touch but release no more water when lightly pressed together.
5. Peel the sweet onion and chop it very finely. Rinse it briefly in cold water, then dry it carefully if its bite is pronounced. It should add discreet crunch, not dominate the yogurt.
6. Peel the garlic, split it, remove the green germ if present, then crush it into a paste with a pinch of salt. This step matters: the garlic should melt into the yogurt without aggressive pieces.
7. Strip the népita leaves from their stems, keeping a few small leaves whole for finishing, then finely chop the rest at the last moment. The cut should be clean and quick to preserve its fresh aroma.
8. In a chilled bowl, smooth the yogurt with a whisk or spoon until it becomes supple and glossy. Add the squeezed cucumber, sweet onion, garlic paste, cumin, and chopped népita. Mix gently, lifting the mixture rather than beating it, to preserve a thick texture.
9. Taste and adjust with the remaining salt and freshly ground black pepper. The raita should be distinctly fresh, lightly salty, and herbal, with a noticeable but never harsh hint of garlic.
10. Cover and chill before serving. The rest is complete when the yogurt has firmed up, the cumin perfumes the whole mixture, and the népita still smells clear and fresh. Stir once more, spoon into a chilled bowl, and finish with the reserved népita leaves.

Nutrition

Per serving

Energy

169.5 kcal

Protein

5.28 g

Carbohydrate

10.83 g

Fat

11.88 g

Fibre

2.21 g

Calcium

212.43 mg

Iron

1.81 mg

Magnesium

18.16 mg