Moroccan · Condiment
Moroccan Mint & Cumin Yoghurt Sauce
A cooling counterpoint to spiced grills and fritters, this yoghurt sauce is whipped with fresh mint, garlic, cumin and a squeeze of lemon into a herby, tangy dip. It borrows Morocco's love of mint and cumin and turns plain yoghurt into a sauce for kefta, roasted vegetables, or anything that wants a cool, creamy foil to the spice.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 6
- Level
- Easy
Ingredients
- 300 g thick Greek-style yoghurt
- 1 small bunch fresh mint, finely chopped
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- Juice of 1/2 lemon
- 2 tbsp olive oil
- Salt, to taste
- Pinch of paprika, to finish
Method
- 1
Loosen the yoghurt
Whisk the yoghurt with the olive oil and lemon juice until smooth and creamy.
- 2
Add aromatics
Stir in the crushed garlic, chopped mint and cumin.
- 3
Season
Season with salt and taste, adjusting lemon or mint to balance.
- 4
Rest and serve
Rest for 10 minutes so the flavours meld, then finish with a swirl of oil and a pinch of paprika.
Chef's tips
- Rest the sauce briefly so the raw garlic mellows and the mint infuses.
- Use a thick, strained yoghurt so the sauce stays creamy and does not run.
- Chop the mint just before mixing so it does not darken and lose its freshness.
Frequently asked questions
What do I serve it with?
It is perfect with spiced kefta, grilled chicken or lamb, roasted vegetables, fritters like maakouda, or as a cooling dip alongside anything with harissa.
Can I make it dairy-free?
Yes — use a thick unsweetened plant yoghurt (coconut or almond based). Add a little extra lemon and salt, as plant yoghurts are often milder.