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

Image may contain Food Dish Meal Bowl Platter and Dessert

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

See Related Recipes and Cooking Tips

23 Sohla El-Waylly Recipes That Put the Fun in Fundamentals
From pitha and piyaju to moon pies, sticky buns, and a cheesecake cake, these Sohla El-Waylly recipes make cooking a joy.

Baan Mae’s Thom Khem Thaohu

Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.

Fluffy Omelet Curry

Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

Green Chutney Chicken

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.

Green Beans With Tahini Sbagliato

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

Candied Purple Sweet Potatoes

Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.

Spicy Eggplant Frittata

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

Quick Butter-Braised Tomatoes and Dumplings

Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.

Recipe notes

23 Sohla El-Waylly Recipes That Put the Fun in Fundamentals