Citrus-Ginger Raita With Spice Oil

Name: Citrus-Ginger Raita With Spice Oil
Yield: Makes about 2½ cups
Ingredients: 2 cups labneh; 1½ tsp. finely grated orange zest; 1½ tsp. finely grated lemon zest; ¼ cup fresh orange juice; 2 Tbsp. fresh lemon juice; 1 Tbsp. finely grated peeled ginger; 1 Tbsp. sugar; Kosher salt; 1 Tbsp. extra-virgin olive oil; 1 tsp. coriander seeds, crushed; ½ tsp. ground turmeric; ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper

By Sohla El-Waylly

October 20, 2020

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Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything. Labneh is made by taking strained yogurt and straining it again so you’re left with something extra thick and rich. It can accommodate all the lemon and orange juice while retaining enough body to be scooped up with hot parathas. If all you have is Greek yogurt, that will work too, just know you’ll end up with a thinner raita. This recipe is part of Sohla El-Waylly’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.

Recipe notes

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