Cucumber Raita
Dana Treat Original
Makes about 1½ cups

Feel free to use full-fat yogurt here, or even Greek yogurt.  Just please don’t use that nasty non-fat stuff. If you are adding dukkah, use about 2 tablespoons.  If you are a cilantro hater, substitute the same amount of fresh mint.

1 cup plain low fat yogurt
½ English cucumber, peeled, seeded and diced
Juice of 1 small lime (or to taste)
Pinch of salt
2 tbsp. chopped cilantro

Mix all ingredients together in a medium bowl.  Taste for balance of flavor.  Cover and refrigerate until ready to use.

(Can be made one day ahead.  Be sure to give it a good stir before using.)

Dukkah
The Modern Vegetarian

1/3 cup hazelnuts, skinned
¼ cup sesame seeds
5 tsp. coriander seeds
4 tsp. cumin seeds
2 tsp. sea salt
½ tsp. black pepper
½ tsp. paprika
Large pinch of cayenne pepper

Heat the oven to 350° F.  Roast the hazelnuts and sesame seeds separately until golden.  Then, roast the coriander and cumin seeds until fragrant, about 2 minutes.

Transfer to a food processor or large mortar and pestle, add the remaining dukkah ingredients, and blend until a coarse mix is formed.  (Don’t overdo it; otherwise you will end up with a greasy mess.)  Store the dukkah in an airtight container until required.