The sauce we can't stop eating

Join me in my addiction, won't you?

After the last few vulnerable newsletters here, I feel a need to “cleanse the palate” with some lighthearted (and delicious) fare.

Today, I’m pleased to share what’s recently become a core recipe in our home, lovingly dubbed “Raitziki.” This creamy, refreshing condiment is on heavy rotation in our kitchen (and hearts).

Basically, it’s a sauce base that can be adapted to suit a wide variety of meals, inspired by the ingredients and flavors in Indian Raita and Greek Tzatziki.

(Note that this is not intended to be a culturally accurate recipe.)

This luscious, zesty condiment adds a delicious twist of tang and spice, with a healthy dose of protein as a bonus. And it’s ever so versatile! By switching up the spice profiles and herbs involved, it quickly adapts to add oomph to an astonishing variety of meals.

We eat variations of this sauce with….
• Indian food
• Shawarma Chicken Thighs (from Trader Joe’s)
• Middle Eastern-style kebabs (from Trader Joe’s)
• Gyro meat (from Trader Joe’s)
• Seasoned, baked chicken
• Scrambled eggs
• Spicy Korean pork and
• Chicken or beef bulgogi

But honestly, it pairs well with any protein, works well as a dip, can be thinned out for a salad dressing, and (if you’re like me) is easily enjoyed straight off the spoon.

Don’t come at me for the imprecise nature of this recipe. The whole point is to make it how you like it and experiment with new flavor combinations. This is an exercise in creativity, people!

It’s very forgiving. Keep adding things until you love the flavor. If you add too much of something, balance it with more yogurt.

BASE RECIPE:
1-2 smallish Persian cucumbers (the superior cuke, in my opinion)*

2 cups of plain Greek yogurt (the thicker, the better, I say!)

3-4 Tbs mayo

Juice of half a lemon (or more, or less, to taste)

1 heavy pinch of kosher salt

And choose your adventure below, or come up with your own!

ADDITIONS and VARIATIONS to try (mix, match, or mix AND match)
2 teaspoons(ish) of:
• powdered cumin
• powdered coriander
• dried dill
• garam masala
• Cavender’s All-Purpose Greek seasoning**
• Tony Chachere’s Original Creole seasoning**
- AND/OR -
• handfuls of roughly chopped fresh herbs (cilantro, dill, basil, mint, minari, etc.)

INSTRUCTIONS:
• Shred your cucumber over a coarse grater (like this one), then squeeze out as much liquid as possible. (Discard or drink it - it’s up to you!)
• Fold the cucumber “meat” into the yogurt and add mayo
• Stir in the lemon juice and your seasonings until thoroughly blended.
• Adjust everything to your taste.
• Serve and enjoy!
(Leftovers save well overnight in the fridge. If you can control yourself, that is.)

NOTES:
*English or Hothouse cucumbers work well, too, but you may want to scoop out the seeds first.
**if you use seasoned salt, reduce or omit the kosher salt in the base recipe.

Enjoy, friends!