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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. 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:
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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