Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio
Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything. Labneh is made by taking strained yogurt and straining it again so you’re left with something extra thick and rich. It can accommodate all the lemon and orange juice while retaining enough body to be scooped up with hot parathas. If all you have is Greek yogurt, that will work too, just know you’ll end up with a thinner raita. This recipe is part of Sohla El-Waylly’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.