Moroccan Yogurt Dip
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
6
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
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
-
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.
RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia