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Raita

Time 15 minutes
Yields Makes 3 cups
Raita
1

Peel and grate the cucumber(s) into a medium bowl. Stir in the salt, cover and allow to sit for 30 minutes.

2

Drain the cucumbers, squeezing out as much liquid as you can. Add the yogurt, garlic, pepper and mint and stir to combine.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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