Best Moroccan Yogurt With Preserved Lemon Dip Recipes
PRESERVED LEMON DIP
Any kind of flatbread or crusty roll is perfect with this Moroccan concoction. You could also use the dip as a salad dressing or sauce for fish.
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.
- Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).
YOGURT MINT SAUCE
I use this sauce multiple ways; with Moroccan cuisine, as a salad dressing, a dip, an accompaniment for pork, lamb or curries and as a condiment on gyros and other pita sandwiches. It's especially good with spicy dishes. A healthy and very versatile sauce! The preserved lemon is optional but I love it. I have posted a recipe for...
Provided by Tess Geer
Categories Spreads
Time 10m
Number Of Ingredients 7
Steps:
- 1. Whisk together ingredients in a small bowl. Use more or less lemon juice to achieve the desired consistency (for dip, dressing, etc.).
- 2. Taste and then season with salt and pepper. For me this is 3/4 tsp salt and 1/4 tsp pepper.
- 3. Cover and refrigerate for a minimum of 30 minutes to allow flavors to blend.
MOROCCAN YOGURT DIP
Dave brought me a Tajine for my birthday along with a book called 'Moroccan Modern' by Hassan M'souli. Prep time does not include time to drain yoghurt.
Provided by Jewelies
Categories Moroccan
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate for 1-2 hours.
- Do not squeeze but discard liquid for yoghurt.
- Cut the cucumber in half lengthways.
- Scoop out and discard the seeds, coarsely grate the flesh.
- Place into a medium bowl with the yoghurt, and stir through the remaining ingredients.
- Serve with flat bread, as a dipping sauce for vegetables, or as a side dish.
SPICY MOROCCAN YOGURT MARINADE OR DIP
This is such a tasty sauce! It's our favorite way to flavor baked salmon; the spices are wonderful and complex, and the yogurt makes the fish butter-tender! I always double this if I'm just cooking for the two of us, and save half for use as a dip with raw vegetables or grainy artisan crackers.
Provided by La Dilettante
Categories Southwest Asia (middle East)
Time 30m
Yield 4 salmon steaks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix well and pour over salmon (or tuna). Let marinate overnight, and oven-bake or grill. Serve over cous cous of a rice pilaf.
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