Fennel Tsatsiki

1. 1

   Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers.

2. 2

   Halve bulb lengthwise and discard core.

3. 3

   Finely chop fronds and bulb.

4. 4

   In a dry small skillet toast fennel seeds over moderate heat, shaking skillet, until fragrant and a shade darker.

5. 5

   In an electric coffee/spice grinder grind seeds.

6. 6

   Mince garlic and squeeze juice from lemon.

7. 7

   In a large bowl stir together chopped fennel, ground fennel seeds, garlic, yogurt, salt, and lemon juice to taste.

8. 8

   Tsatsiki may be made 3 days ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.