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.
Steps
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.
Ingredients
natural yoghurt, lebanese cucumber, garlic, dill, lemon juice, ground aniseed, salt and pepper