Mast-o-Khiar (Persian Cucumber Yogurt)

spearmint plant

This cucumber yogurt dip is delicious with a bite of flatbread, feta cheese, and onion. My boyfriend is half middle-eastern, so we started with a general recipe from his dad and tweaked it until it was perfect. We usually eat it with grilled chicken that has been seasoned with this chicken kabob seasoning along with basmati rice.

First, you will need to strain your whole-milk yogurt for 1½ – 2 hours. This will take the tangy, yogurt taste away and make the dip creamy. Don’t skip this step as it is very important regarding how it will turn out taste-wise.  {jump to recipe}

straining yogurt with cheesecloth

I use cheesecloth, but you can also use coffee filters. Cover the yogurt with a damp paper towel and refrigerate until ready to make.

straining yogurt with cheesecloth

Once you’re ready to make the cucumber yogurt mixture, simply combine the strained yogurt (disregard the liquid that strained out) with the remaining ingredients.

mast-o-khair ingredients

This is also an excellent way to use some of those extra cucumbers from the garden. If your cucumbers don’t have big seeds, you don’t have to remove the seeds.

mast-o-khair

mast-o-khair

mast-o-khair: Persian cucumber yogurt

Print Recipe
Mast-o-Khiar
Persian Cucumber Yogurt
mast-o-khair
Course Side Dishes
Prep Time 2 hours
Servings
servings
Ingredients
Course Side Dishes
Prep Time 2 hours
Servings
servings
Ingredients
mast-o-khair
Instructions
  1. Strain yogurt with cheesecloth for 2 hours.
  2. Combine remaining ingredients with yogurt, and mix well.
Recipe Notes

© The Southern Gardener
www.southern-gardener.com

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