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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.
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.