Shared by Rinat Tzadok

This recipe was shared by Rinat Tzadok. Read more about her family in "A Break-Fast Meal From Yemen and Morocco" and try her recipe for harira (Moroccan lentil and chickpea soup).
In a small sauce, stir together the yogurt and sour cream over medium heat. Let heat through for about 2 minutes.
Meanwhile, in a small bowl, whisk together the flour and salt, then slowly stream in the water until combined without any lumps.
Stir the flour mixture into the yogurt mixture and cook until thickened (should resemble a raita in consistency), 10 to 12 minutes.
Remove from heat and stir in lemon, then adjust the seasoning with salt. Serve warm with kubaneh or challah.