Ingredients:
½ litre – thick curd/yoghurt
3-4 sprigs – dill, finely chopped
½ – cucumber (about finger size)
2 pods. – garlic, finely chopped or grated
½ – lemon
1 ½ teaspoon – extra virgin olive oil
¼ teaspoon – black pepper powder
1 pinch – salt
1 teaspoon – white sesame seeds
Method:
1.Set half litre milk overnight to form curds. Store bought yoghurt will do.
2. Spread a muslin cloth (handkerchief size) on a colander or wide bowl. Empty the bowl of yoghurt onto the centre of the cloth. Pick up the four edges of the cloth, twist and tie a knot, and then leave it hanging from the tap over the sink for 2-3 hours. Skip this step if you have bought Greek yoghurt instead of the regular one.
3. Peel the cucumber and grate it. Add a pinch of salt and leave it on the grater for 30 minutes to drain out the excess water from the cucumber.
4. Remove the strained yoghurt from the cloth and put it into a mixing bowl.
5. Squeeze out the remaining water from the cucumber and add to the yoghurt. Add the rest of the ingredients, except the sesame seeds.
6. Give a good mix and adjust the seasoning, if required.
7. Sprinkle sesame seeds on top. Serve with fresh carrot/cucumber sticks or lavash or crackers or toasted pita bread.
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