Moroccan Yogurt Dip

Description
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 cucumbers

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