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- Source: Emeril Live EM0208
- Dish Type: Misc
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Moroccan Yogurt with Preserved Lemon Dip
Instructions
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.
Yield: 4 to 6 servings
Ingredients
- 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
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