Moroccan Yogurt Dip - cooking recipe

Ingredients

500 g natural yoghurt
1 small lebanese cucumber
2 cloves garlic, crushed
2 teaspoons dill, finely chopped
1 tablespoon lemon juice
1 teaspoon ground aniseed
salt and pepper

Preparation

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.