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/ Grapes from California Recipe /

Grape Raita

Cooks in 15 min single recipe cover
INGREDIENTS
  • toasted pitas

  • 8 whole pita pockets (split into 2 flat rounds)

  • 1/4 cup olive oil

  • 2 cloves garlic (fresh, minced)

RAITA
  • 1 cup yoghurt (plain)

  • 3/4 cup green seedless grapes, quartered or coarsely chopped

  • 3/4 cup cucumbers (seeded, diced 1/4)

  • 1/2 cup green onion (thinly sliced)

  • 1 tablespoon dill (fresh minced)

  • 1 tablespoon lemon juice (fresh)

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper (ground)

  • 1 tablespoon parsley (fresh minced)
RECIPE DIRECTIONS

FOR PITA
Combine olive oil and garlic and brush on split pita breads. Lay out in a single layer on baking sheets and bake at 180 C for about 15 minutes until golden brown and crisp. Let cool slightly, then break each pita into about 4 pieces.

FOR RAITA
Combine all ingredients in bowl and mix until well combined.

SERVING SUGGESTIONS
Serve pita and raita as an appetizer.

 




Recipe supplied courtesy of Grapes from California