Raita is an Indian condiment that can be used in a number of ways including as a dip, sauce, or salad dressing. Traditionally made with yogurt, we use quark to thicken it up and add more flavor. Eat in combination with falafel, rice, or roasted root vegetables! This recipe is a variation of the recipe found in Sandor Ellix Katz' book Wild Fermentation.
2 small cucumbers
1 tablespoon salt
1 cup yogurt
8 oz Jersey Girls quark
4-6 garlic cloves, finely chopped
1/4 cup fresh chopped cilantro
1 teaspoon cumin
1 tablespoon lemon juice
1. Grate the cucumbers coarsely into a colander. Mix in salt thoroughly and allow to drain for 30 minutes to an hour, depending on desired consistency (longer time= thicker raita).
2. Combine yogurt and quark. Add cucumbers, garlic, cilantro, cumin and lemon juice to quark mixture and stir. Salt to taste. Enjoy!
This recipe is so simple and full of amazing Jersey Girls ingredients!! This recipe makes enough for 6-8 people as a side dish or for 4 people as a main course.
Shape dough on a well-floured surface with lightly floured hands into 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
Cook gnocchi in 2 batches in a pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to the pot and stirring occasionally, until cooked through (cut one in half to check), 5-6 minutes per batch. Lift out with a slotted spoon and drain in colander.
Meanwhile, cook butter in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
Toss gnocchi with brown butter in skillet and sprinkle with remaining grated cup of cheese. Season with salt.
For a delicious variation, toss with sauteed seasonal vegetables for a hearty vegetarian entree!
photo by Romulo Yanes