"hung raita" I think might be the same as a Leanese favourite called Lebni.
I often make this by taking goat yogurt and placing in multiply layers of cheese cloth, hanging, and allowing the liquid to drip away for 8-24 hours. We love this and drizzle olive oil over it, eat with grilled pita and eat with fresh garden heirloom tomatoes, home cured olives, and some basil leaves plus a glass of good wine under a fig tree!
Shanti/Mary-Anne
shantihhh says :