Moroccan Imperial & Coastal
Moroccan Yogurt Dip
Yoghurt, lebanese cucumber and aniseed chilled before serving.
10 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 10 min · 10 min total
- easy
- 1
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.
- 2
Cut the cucumber in half lengthways. Scoop out and discard the seeds, coarsely grate the flesh.
- 3
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
