Ingredients
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500
-
1
-
2
-
2
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
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 , So similar to greek tzatziki This was good but I didn’t like the aniseed very much, but it was more a textural thing – I didn’t like crunching down on hard seeds , 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 (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
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Steps
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1
Done
|
Place Yoghurt Into a Muslin-Lined Sieve Over a Bowl, Cover and Refrigerate For 1-2 Hours. |
|
2
Done
|
Do not Squeeze but Discard Liquid For Yoghurt. |
|
3
Done
|
Cut the Cucumber in Half Lengthways. |
|
4
Done
|
Scoop Out and Discard the Seeds, Coarsely Grate the Flesh. |
|
5
Done
|
Place Into a Medium Bowl With the Yoghurt, and Stir Through the Remaining Ingredients. |
|
6
Done
|
Serve With Flat Bread, as a Dipping Sauce For Vegetables, or as a Side Dish. |
