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!