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+ servings
Easy preserved lemon yogurt sauce in a terra cotta and red bowl.

Moroccan Preserved Lemon Yogurt Sauce

Tamara Andersen
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!
4.30 from 10 votes
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Cuisine Moroccan/North African
Servings 8 servings
Calories 16 kcal


  • 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


  • Whisk together the first 4 ingredients.
  • Garnish with aleppo pepper and/or additional minced lemon and herbs.


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.


Serving: 2tablespoonsCalories: 16kcalCarbohydrates: 2gProtein: 2gFat: 2g
Keyword condiment recipes, gluten free, herb yogurt, Moroccan food, Moroccan yogurt, preserved lemons, vegetarian, yogurt sauce
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