Citrus-Ginger Raita With Spice Oil
Makes about two 1/2 cups Labneh is made by simply taking strained yogurt and straining it again so you’re left with something extra rich and thick. It can accommodate each of the added lemon and orange juice while remaining thick enough to be scooped
Up with sexy parathas. If all you have is Greek yogurt, that works also –just know you’ll wind up with a thinner raita.
2 cups labneh Finely grated orange zest 11/2 tsp. Finely grated lemon zest
1/4 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
1/2 tsp. ground turmeric
1/2 tsp. Kashmiri chile powder or
1/4 tsp. Cayenne pepper
Whisk labneh, orange zest, lemon zest, orange juice, lemon juice, ginger, and sugar in a small bowl to combine; season with salt. Place 1/4 cup raita aside for creating short noodle crust.
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 aromatic, about 30 minutes. Pour raita.
D O A H E A D: Raita (without oil) could be made 2 days ahead. Cover and cool.