At Marcie Turney's Indian restaurant, Bindi, she serves raita (a classic yogurt sauce). It's great as a snack on its own or with grilled meat.
1 cup plain Greek-style yogurt
1 cup peeled, diced seedless cucumber, plus 1/2 cup diced unpeeled cucumber, for garnish
2 tablespoons chopped mint leaves
1 tablespoon chopped cilantro leaves
1 garlic clove, minced
1/2 teaspoon finely grated lemon zest
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Cayenne pepper, for sprinkling
Lavash or pocketless pita bread, warmed
How to Make It
In a large, shallow bowl, mix the yogurt, peeled cucumber, mint, cilantro, garlic, lemon zest and cumin and season with salt and black pepper. Scatter the unpeeled cucumber on top. Drizzle with olive oil and sprinkle with cayenne. Serve the flatbreads with the raita.