Moroccan Yogurt Dip

Name: Moroccan Yogurt Dip
Prep time: 10 min
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 500 g natural yoghurt; 1 small lebanese cucumber; 2 cloves garlic, crushed; 2 teaspoons dill, finely chopped; 1 tablespoon lemon juice; 1 teaspoon ground aniseed; salt and pepper

(2)

Recipe by Jewelies

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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READY IN: 10mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

500

g natural yoghurt
1

small lebanese cucumber
2

cloves garlic, crushed
2

teaspoons dill, finely chopped
1

tablespoon lemon juice
1

teaspoon ground aniseed
salt and pepper

DIRECTIONS

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

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