Easy recipe Mixed Herb Cumin Tzatziki Recipe

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three hundred and ninetyg (one one/two cups) Greek-style natural yoghurt one teaspoon cumin seeds two Lebanese cucumbers, peeled, coarsely grated one garlic (Recipes by ingridients garlic) clove, crushed two tablespoons chopped fresh mint one tablespoon chopped fresh dill one tablespoon olive oil two teaspoons fresh lemon juice (Recipes by ingridients juice) Lebanese cucumber, extra, to serveStep one Spoon the yoghurt into the centre of a large square piece of muslin. Mixed Herb Cumin Tzatziki Recipe. Bring up the sides of muslin to enclose the yoghurt and make a firm ball. Mixed Herb Cumin Tzatziki Recipe. 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 six hours to drain. Step two Meanwhile, cook the cumin seeds in a small frying pan over medium heat for one-two minutes or until aromatic. Mixed Herb Cumin Tzatziki Recipe. Set aside to cool. Mixed Herb Cumin Tzatziki Recipe. Step three Use your hands to squeeze as much liquid from the cucumber as possible. Mixed Herb Cumin Tzatziki Recipe. Place the cucumber, yoghurt, cumin seeds,, garlic (Recipes by ingridients garlic) mint, dill, oil and lemon juice (Recipes by ingridients juice) in a large bowl and stir until well combined. Spoon the dip into a serving bowl and serve with extra cucumber.. Mixed Herb Cumin Tzatziki Recipe.