Cucumber Raita

This is is usually served in small servings in little bowls as an accompaniment to bold-flavoured main courses.

1 large Lebanese cucumber
1 cup thick natural yogurt (I like Greek-style)
1 teaspoon ground cumin (dry roast seeds first in frying pan until fragrant)
2 tablespoons finely chopped mint
Salt to taste

Cut cucumber in half and with a teaspoon scrape out seeds.

Grate coarsely.

Squeeze out the excess liquid using your hand.

Combine cucumber flesh with yogurt, cumin, mint and salt in a medium bowl; stir well to combine. Check seasoning. Serve as a cool accompaniment.