Moroccan Preserved Lemon Yogurt Sauce
Tangy Greek yogurt gets a flavorful boost from preserved lemon and finely chopped fresh herbs... A perfect finish to your Moroccan/Middle Eastern (even every day) dishes, and it's so quick and easy to prepare!
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Ingredients
- 8 ounces plain Greek yogurt - nonfat or regular
- 1 preserved lemon - rinsed, flesh removed, rind minced
- ¼ cup fresh herbs - cilantro, parsley, mint, orange mint
- 1-2 teaspoons preserved lemon liquid - to taste
- aleppo pepper - to garnish; optional
Instructions
- Whisk together the first 4 ingredients.
- Garnish with aleppo pepper and/or additional minced lemon and herbs.
Notes
I do a basic preserved lemon recipe with just salt and lemons. Adding herbs and spices makes them less versatile. Cure them a minimum of 30 days! I know that's hard. 8-O
Macronutrients (approximation from MyFitnessPal.com): 16 calories; 2 g protein; 2 g carbohydrates; 2 g fat. Note: Macros based on about an ounce of yogurt.
Nutrition
Serving: 2tablespoons | Calories: 16kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com