Weve added a hint of spice and more fresh herbs to this famous Greek yoghurt dip.
- Spoon the yoghurt into the centre of a large square piece of muslin. Bring up the sides of muslin to enclose the yoghurt and make a firm ball. Secure the top with string and tie around the handle of a wooden spoon. Rest it over a bowl. Set aside in the fridge for 6 hours to drain.
- Meanwhile, cook the cumin seeds in a small frying pan over medium heat for 1-2 minutes or until aromatic. Set aside to cool.
- Use your hands to squeeze as much liquid from the cucumber as possible. Place the cucumber, yoghurt, cumin seeds, garlic, mint, dill, oil and lemon juice in a large bowl and stir until well combined. Spoon the dip into a serving bowl and serve with extra cucumber.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set