Moroccan Yogurt Dip

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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Nutrient	Quantity
Total fats	3.1773 g
Protein	100.1062 g
Carbohydrates	5.353 g
Energy	470.105 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0939 g
Water	410.4155 g
Aspartic acid	0.0293 g
Calcium, Ca	665.447 mg
Lutein + zeaxanthin	3.2475 g
Fiber, total dietary	1.058 g
Carotene, beta	0.4525 g
Niacin	5.6738 mg
Vitamin A, RAE	150.126 g
Arginine	0.091 g
Riboflavin	0.7708 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Glutamic acid	0.0483 g
Sodium, Na	342.0125 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0771 g
Total lipid (fat)	3.1773 g
Manganese, Mn	0.1791 mg
Fructose	0.1678 g
Proline	0.006 g
Fatty acids, total saturated 16:0	0.4814 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	327.1697 mg
Sugars, total	0.4443 g
Serine	0.0114 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	0.1798 g
Fatty acids, total saturated 20:4 undifferentiated	0.26 g
Vitamin B-6	0.6916 mg
Selenium, Se	85.3754 g
Ash	6.4 g
Fatty acids, total saturated 18:1 undifferentiated	0.7594 g
Pantothenic acid	0.0558 mg
Phenylalanine	0.0391 g
Copper, Cu	1.3031 mg
Thiamin	0.6333 mg
Retinol	150 g
Methionine	0.0106 g
Iron, Fe	7.8001 mg
Carbohydrate, by difference	5.353 g
Phosphorus, P	922.034 mg
Folate, total	78.65 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.115 g
Alanine	0.0079 g
Cholesterol	250 mg
Valine	0.0645 g
Fatty acids, total saturated 18:2 undifferentiated	0.2208 g
Glycine	0.012 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.0107 g
Zinc, Zn	5.2956 mg
Isoleucine	0.0452 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	0.9105 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.0573 g
Vitamin A, IU	503.681 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.06 g
Folate, DFE	78.65 g
Tryptophan	0.004 g
Vitamin C, total ascorbic acid	8.6558 mg
Phytosterols	5.208 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Tyrosine	0.0049 g
Vitamin B-12	5 g
Vitamin K (phylloquinone)	0.602 g
Fatty acids, total saturated	0.6771 g
Histidine	0.0202 g
Fatty acids, total monounsaturated	0.8368 g
Threonine	0.0336 g
Folate, food	78.65 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	2.5277 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.165 g
Magnesium, Mg	113.167 mg
Lysine	0.06 g
Potassium, K	1239.5795 mg
Cystine	0.0039 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
dill	2 teaspoons	12.81	2.3171	0.6107
salt pepper	0	445	0	2.5
natural yoghurt	500 g	445	0	2.5
aniseed	1 teaspoon	445	0	2.5
lebanese cucumber	1	445	0	2.5