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Moroccan Yogurt Dip

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“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.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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