Raita is traditionally made with yogurt, vegetables, and spices, but Baraghani chose to add goat cheese for a tangy sauce with extra acidity and cheesiness.

How to make raita, an easy yogurt sauce that comes together in minutes and can be doctored up with different combinations of spices and vegetables. We've even got a chart!

Raita, the cooling yogurt sauce thick with cucumber and tomato, tempers the spiced lamb’s heat. And grilled flatbreads come in handy for swiping up all the savory, seasoned juices left behind ...

The raita sauce packs a spicy punch. The gyro meat is bursting with flavor, and even better topped with the tzatziki. The dishes here are fully customizable.

Vegetable biryani ($6.99), marinated vegetables tossed into slow cooked basmati rice, served with raita sauce are a must next to chargrilled beef or spicy chicken.

Serves 2 Raita dipping sauce 1 cup plain yogurt 1 cucumber, peeled, cut in half lengthwise and seeds scraped out 1 fresh jalapeno pepper 1 clove garlic, peeled and minced Minced cilantro to taste ...

Then scoop some out to eat with your curried cauliflower, stewed lentils, roasted eggplant, grilled fish, or spiced lamb kebabs and tuck in. Raita – Cucumber herb yogurt sauce Serves 4 to 6 ...

Pile on a plate and serve with raita sauce. Serves 2 to 4. Strip by Strega Tomato Marmellata 1 T. extra virgin olive oil 3 large shallots, peeled,? diced fine 4 tomatoes, peeled,? seeded, diced small ...