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Moroccan Yogurt With Preserved Lemon Dip

  • Yield: 4 to 6 servings


  • 1 cup yogurt
  • 1 cup sliced cucumber
  • 1/4 cup mint, chopped
  • 3 tablespoons preserved lemon, minced, skin only
  • Salt and freshly ground black pepper


  • Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
  • Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.