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Moroccan Yogurt Dip

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Description Edit

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 Edit


Directions Edit

  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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