Moroccan Yogurt Dip

"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
Ingredients:
7
Serves:
6
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ingredients

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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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Reviews

  1. 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.
     
  2. 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.
     
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RECIPE SUBMITTED BY

Gold Coast Australia
 
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