YOGHURT DIP

 

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Ingredients

  • 1 cup plain Greek yogurt (It's thicker)
  • 1 tsp minced chives
  • 1/2 tsp Ras al hanout (Curry Powder)
  • 1 tsp Flat Leaf Parsley, minced
  • 1/2 tsp Mint, minced
  • 1/2 tsp Lemon Zest
  • Ras al Hanout:
  • 4 tablespoons Whole Allspice
  • 4 tablespoons toasted Cumin Seeds
  • 8 tablespoons Black Peppercorns
  • 4 tablespoons ground Cardamom
  • 2 tablespoons Cayenne Pepper
  • 4 tablespoons ground Cinnamon
  • 2 tablespoons ground Cloves
  • 6 tablespoons toasted whole Coriander
  • 2 tablespoons ground Ginger
  • 2 tablespoons ground Mace
  • 2 tablespoons ground Nutmeg
  • 6 tablespoons Turmeric
  • 2 tablespoons dried Thyme
  • 5 Bay Leaves
  • Grind in a coffee grinder until fine

Directions

  • Stir all ingredients together and chill for 2 - 4 hours to let the flavor ripen

Notes

This is very similar to Tzatziki, but has a little Moroccan flair with the addition of Curry powder, not Indian Curry powder which is a little different. Moroccan Curry spices are sometimes called "Tangine Spice" or more often "Ras al hanout" Meaning "Head of the Store". Just like Indian curry powder, Moroccan Curry recipes are many and varied. Think chili peppers, white pepper corns, bay leaves, cinnamon, nutmeg, mace, cardamom, ginger, tumeric, cumin, saffron... And sometimes things that are hard to find in the US such as orris root (Iris rhizome powder)

If you cannot find one you are happy with see the recipe below that I borrowed from the Food Network website courtesy of Tanya Holland

Categories: Creamy  Mediterranean 
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