Total Time
Prep 10 mins
Cook 0 mins

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.

Ingredients Nutrition


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

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.

evelyn/athens June 08, 2007

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.

echo echo January 25, 2005