Tomato and cucumber raita from Ottolenghi Simple (page 30) by Yotam Ottolenghi

Ingredients

cumin seeds
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Greek yoghurt
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EYB Comments

Can substitute Lebanese cucumbers for cucumbers.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Courgette, thyme and walnut salad; Tomatoes with sumac onions and pine nuts; Roasted asparagus with almonds, capers and dill; Baked mint rice with pomegranate and olive salsa; Slow-cooked lamb shoulder with mint and cumin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute Lebanese cucumbers for cucumbers.
treay on January 08, 2026

I changed the recipe a bit - the fresh green chilli paste has preserved lemons, and unfortunately I don't like them. I put the rind of a normal lemon instead. Served with spinach frittata. Another delicious vegetarian meal ??
Ganga108 on March 02, 2022

This raita, a riff on an Indian dish, is quite good. Although not a typical Indian raita, it is a pretty jolly good plate of food. Love the inclusion of preserved lemon in the chilli paste which is layered on top of the raita. Brilliant.
Jesmondgirl on February 27, 2020

Didn’t have green chilliest so added a little zhoug to the yoghurt. Very tasty.
Rutabaga on October 09, 2019

This is a versatile salad/side dish that would go well with a variety of Mediterranean food. We had it with pita and Anna Jones' roasted zucchini and chickpeas from A Modern Way to Cook. The chili/preserved lemon oil is delicious, but unfortunately the jalapeño I used was far hotter than I realized, making it extremely spicy. I served this on the side so that people could add the (somewhat overwhelmingly) flavorful oil to taste.