Moroccan Yogurt Sauce with Preserved Lemon
Ingredients
- 1 cup greek yogurt
- 1 preserved lemon flesh removed, rind finely chopped
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon harissa paste
- 2 tablespoons fresh mint, basil, parsley, cilantro* finely chopped
- 1/2 teaspoon aleppo pepper
- 1 teaspoon sabzi ash
- 1/4 teaspoon white pepper
- salt to taste
Instructions
- Mix all ingredients in a bowl and set in the fridge for an hour or until needed.
Notes
* My husband is not a fan of cilantro, so I used this sparingly. The rest of the herbs were equally portioned.