Moroccan Preserved Lemon Yoghurt Sauce
Tangy, creamy, and fragrant – the perfect cooling companion to spicy North African dishes
This Moroccan Preserved Lemon Yoghurt Sauce combines thick Greek yogurt with the salty, citrusy punch of preserved lemon rind and a fresh burst of herbs. A splash of the lemon’s briny liquid adds depth, while optional Aleppo pepper brings a gentle heat. Drizzle over lamb shanks, grilled meats, roasted vegetables, or use as a dip — it’s a classic Maghrebi condiment that balances bold flavors with cool creaminess.
Bright, salty, and cooling – Morocco in a spoonful!
Prep Time
Total Time
Servings
4–6
4–6
Ingredients
- 225g plain Greek yogurt (nonfat or full-fat)
- 1 preserved lemon – rinsed, flesh removed, rind finely minced
- ¼ cup fresh herbs – cilantro, parsley, mint, orange mint (finely chopped)
- 1–2 tsp preserved lemon liquid (from the jar), to taste
- Aleppo pepper or red chili flakes, to garnish (optional)
Instructions
Step 1: In a small bowl, whisk together Greek yogurt, minced preserved lemon rind, chopped herbs, and 1 tsp preserved lemon liquid until smooth and well combined.
Step 2: Taste and add more preserved lemon liquid if you want it saltier or more tangy. Adjust with a pinch of black pepper if desired.
Step 3: Transfer to a serving bowl. Garnish with a sprinkle of Aleppo pepper and extra minced lemon rind or herbs.
Step 4: Serve chilled or at room temperature alongside North African Lamb Shanks, grilled meats, roasted vegetables, or as a dip with flatbread.
Pro Tip: Make ahead — flavors deepen after 30 minutes in the fridge. Store in an airtight container for up to 3 days. Stir before serving.