Go Back
+ servings
preserved lemon yogurt sauce

Preserved Lemon Yogurt Sauce

Nisha Vora
Preserved lemons perk up this simple yogurt sauce, which is fabulous with falafel, lentils and chickpeas, roasted potatoes, or even as a dip with toasted pita bread. It takes just 5 minutes to make!
5 from 9 votes
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine Middle Eastern
Servings 4


  • 1/2 cup (113g) good-quality unsweetened coconut yogurt*
  • 1 to 1 ½ tablespoons preserved lemon rind, minced
  • ¼ cup (3g) cilantro leaves, finely chopped and divided
  • 1 large garlic clove, grated or crushed with a press
  • 1 teaspoon Aleppo pepper (or 1/4 to 1/2 teaspoon crushed red pepper flakes)
  • Sea salt to taste


  • Mix together the yogurt, 1 tablespoon of preserved lemon peel, cilantro, garlic, and Aleppo pepper. Season to taste with salt. Taste, and add more preserved lemon peel or salt as desired.
Keyword gluten-free, nut-free, soy-free, yogurt
Tried this recipe?Let us know how it was!