Yogurt With Cucumber And Mint Recipe

Ingredients

1/2 teaspoon whole cumin seeds

1 container (1 pint) whole-milk yogurt (not Greek)

Kosher salt and freshly ground black pepper

1 piece (5 inches) cucumber, peeled and coarsely grated

2 tablespoons finely chopped fresh mint

1/2 teaspoon cayenne pepper

Preparation

In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.

Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.