I make this sauce frequently, it’s great with lamb, falafel, and curries or can be used as a salad dressing or dip with pita wedges, but I usually don’t measure the ingredients. I remembered to do that tonight so I could type up the recipe. I use full fat Greek yogurt when I want a thicker dip and full fat regular yogurt when I want a thinner sauce. Fresh herbs like mint, cilantro, or dill can be added if you have them on hand. Lemon zest and salt can be used if you don’t have preserved lemons. I make my own and almost always have them in my refrigerator.

2 cups full fat plain yogurt
4 cloves garlic, pressed or minced
3 Tbs extra virgin olive oil
2 tsp preserved lemon, minced
1 tsp ground cumin
1/2 tsp black pepper

Add all ingredients in a medium bowl and stir until well combined. Cover and refrigerate for at least an hour before serving to allow the flavors to develop.