Harissa Tzatziki Dip

  • 1 cucumber, peeled, halved and seeded
  • Salt
  • 1 cup Greek yogurt
  • 2 tablespoons harissa paste
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, minced or pressed
  • Freshly ground black pepper

Serves: Makes 1 1/2 cups

Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or cheesecloth fitted over a bowl. Salt the cucumber and let it sit 10 minutes. Thoroughly squeeze out any excess moisture using the cheesecloth or a towel.

Add the drained cucumber to a bowl with the yogurt, harissa, lemon juice, honey, garlic and some pepper. Taste and adjust the seasoning if necessary.

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