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    You are in: Home / Recipes / Moroccan Yogurt Dip Recipe
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    Moroccan Yogurt Dip

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Jewelies's Note:

    Dave brought me a Tajine for my birthday along with a book called 'Moroccan Modern' by Hassan M'souli. Prep time does not include time to drain yoghurt.

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    Units: US | Metric


    1. 1
      Place yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate for 1-2 hours.
    2. 2
      Do not squeeze but discard liquid for yoghurt.
    3. 3
      Cut the cucumber in half lengthways.
    4. 4
      Scoop out and discard the seeds, coarsely grate the flesh.
    5. 5
      Place into a medium bowl with the yoghurt, and stir through the remaining ingredients.
    6. 6
      Serve with flat bread, as a dipping sauce for vegetables, or as a side dish.

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    Ratings & Reviews:

    • on June 08, 2007


      So similar to greek tzatziki. This was good but I didn't like the aniseed very much, but it was more a textural thing - I didn't like crunching down on hard seeds.

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    • on January 26, 2005


      I made this with regular small cucumbers--I hope they're not too different from lebanese. This is similar to other yogurt & cucumber dishes I make a lot (I use a coffee filter in a funnel rather than muslin in a sieve to drain the cheese). The novel aspect was the aniseed: I was curious to see how that worked with the other ingredients but it turned out to be very nice. Come summer, I'm sure I'll be coming back to this.

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    Nutritional Facts for Moroccan Yogurt Dip

    Serving Size: 1 (137 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 61.6
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 1.7 g
    Cholesterol 10.8 mg
    Sodium 39.6 mg
    Total Carbohydrate 6.4 g
    Dietary Fiber 0.3 g
    Sugars 4.7 g
    Protein 3.3 g

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