- 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.