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Flatbreads with Cucumber Raita
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1 cup | plain Greek-style yogurt |
1 cup | peeled, diced seedless cucumber, plus 1/2 cup diced unpeeled cucumber, for garnish |
2 tablespoons | chopped mint leaves |
1 tablespoon | chopped cilantro leaves |
1 | garlic clove, minced |
1/2 teaspoon | finely grated lemon zest |
1/2 teaspoon | ground cumin |
Salt | |
freshly ground black pepper | |
Extra-virgin olive oil, for drizzling | |
Cayenne pepper, for sprinkling |
Lavash or pocketless pita bread, warmed
In a large, shallow bowl, mix the yogurt, peeled cucumber, mint, cilantro, garlic, lemon zest and cumin and season with salt and black pepper. Scatter the unpeeled cucumber on top. Drizzle with olive oil and sprinkle with cayenne. Serve the flatbreads with the raita.
FROM BRUSCHETTA WITH MOZZARELLA AND SMASHED FRESH FAVAS, FLATBREADS WITH CUCUMBER RAITA, AND PUMPERNICKEL WITH AVOCADO, CORN AND TOMATO, MARCIE TURNEY: NEW IDEAS FOR CHICKEN, PASTA AND BREAD
PUBLISHED SEPTEMBER 2011
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