This recipe can be prepared in 45 minutes or less.

　　We created this sauce for fish, but it also makes a terrific accompaniment to lamb.

　　

Ingredients

Makes about 3 cups

　　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

　　

Step 1

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.

　　

Step 2

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.