Moroccan Yogurt with Preserved Lemon Dip

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

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