Fennel Tsatsiki

Directions

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.