Sheep’s Milk Yogurt Raita
Recipe by Dayna McIssac
- 1 Cup Sheep’s Milk Yogurt or Greek Style Yogurt
- 1 tbsp Fresh Mint finely chopped, about 10 large leaves
- ½ English Cucumber
- ½ tsp Cumin
- Pinch Cayenne Pepper
- 1/8 tsp Salt
- Pepper to taste
- Measure the yogurt into a bowl and add the chopped mint, cumin, cayenne, salt and pepper.
- Peel and seed the cucumber.
- Grate it with the largest hole of a box grater and add to the yogurt mixture and stir well to combine.