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 information
Yield
Makes about 2½ cups
Ingredients
Preparation
Step 1
Whisk labneh, orange zest, lemon zest, orange juice, lemon juice, ginger, and sugar in a small bowl to combine; season with salt. Set ¼ cup raita aside if you’re making Garam Masala Short Rib Roast With Pistachio Crust.
Step 2
Just before serving, heat oil in a small saucepan over medium-high. Add coriander seeds and cook, shaking pan occasionally, until fragrant and popping, about 1 minute. Add turmeric and chile powder; cook, shaking pan, until fragrant, about 30 seconds. Pour over raita.
Step 3
Do ahead: Raita (without oil) can be made 2 days ahead. Cover and chill.
Recipe notes
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