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

 * 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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