Moroccan Yogurt Dip

Recipe 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 yogurt|yoghurt.


  • 500 g natural yogurt|yoghurt
  • 1 small lebanese cucumbers
  • 2 cloves garlic, crushed
  • 2 teaspoons dill, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon ground anise seed|aniseed
  • salt and pepper


  1. Place yogurt|yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate for 1-2 hours.
  2. Do not squeeze but discard liquid for yogurt|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 yogurt|yoghurt, and stir through the remaining ingredients.
  6. Serve with flat bread, as a dipping sauce for vegetables, or as a side dish
This article uses material from the "Moroccan Yogurt Dip" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License