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.


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