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Le Chaudron recipe
Sauce Raita à la menthe
Mint and cucumber raita
⏱ 10 minServes 4Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)thick Greek yogurt
1large cucumber, grated
1large bunch fresh mint
1 tspground cumin
The juice of ½ lemon
1 pinchfleur de sel (flaky sea salt)
- 500 g (18 oz) thick Greek yogurt
- 1 large cucumber, grated
- 1 large bunch fresh mint
- 1 tsp ground cumin
- The juice of ½ lemon
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Coarsely grate the peeled cucumber, salt it generously and let it drain for 30 minutes.
- Squeeze the grated cucumber hard to remove the excess water.
- Whisk the Greek yogurt gently in a stainless steel bowl until smooth.
- Very finely chop the mint with a sharp knife.
- Mix the yogurt with the squeezed cucumber and chopped mint.
- Add the ground cumin, lemon juice and salt and stir gently.
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