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

4 5

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.

5 5

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.