1 medium fennel bulb with fronds (sometimes called anise; about 3/4 pound)
1 teaspoon fennel seeds
2 garlic cloves
1 lemon
2 cups plain yogurt (16 ounces)
1 1/2 teaspoons salt
Steps:
Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop fronds and bulb. In a dry small skillet toast fennel seeds over moderate heat, shaking skillet, until fragrant and a shade darker. In an electric coffee/spice grinder grind seeds. Mince garlic and squeeze juice from lemon.
In a large bowl stir together chopped fennel, ground fennel seeds, garlic, yogurt, salt, and lemon juice to taste. Tsatsiki may be made 3 days ahead and chilled, covered.
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