Dried Papaya Raita

Name: Dried Papaya Raita
Cuisine: French
Ingredients: 2 tablespoons chopped cilantro leaves; 2 dashes Tabasco sauce; Salt; ½ teaspoon garam masala; ⅓ cup shelled pistachios; 1 tablespoon caraway seeds; 2 cups full-fat natural plain yogurt; ¼ cup crème fraîche or 2 tablespoons each heavy cream and sour cream; ¼ cup crème fraîche or 2 tablespoons each heavy cream and sour cream; ¼ cup crème fraîche or 2 tablespoons each heavy cream and sour cream; 6 ounces dried papaya

Preparation info

FFR—
1½ cups

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is nice with rice or couscous which has been highly seasoned with Tabasco or hot chiles, with spice-seasoned grilled chicken, and with grilled lamb. The same raita can be made using chopped dried apricots. In this case use unsulfured dried fruit to prevent irritation of the mouth.

Ingredients

2 cups full-fat natural plain yogurt
¼ cup crème fraîche or 2 tablespoons<

Europe
France
Starter
Vegetarian

Method

Line a large conical strainer with cheesecloth rinsed under cold water and squeezed dry. Empty the yogurt into the strainer; let it drip at room temperature until it has lost half its volume, about 4 to 5 hours. Place the resulting yogurt cheese in a bowl and beat in the crème fraîche or other creams.

Rinse the dried papaya under cold running water to dissolve the layer of sugar on its