Maast O'Khiar
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Prep Time
15 mins
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Resting time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Cuisine
Middle Eastern, Persian, Iranian
Maast O'Khiar
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Persian yoghurt & cucumber dip
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Ingredients
- 500 g Greek yogurt I use Total 5%, strained
- 1/2 large cucumber (grated with skin and seeds)
- 1 tsp dried mint
- 1 tsp mint chopped, fresh
- 1 large clove garlic (crushed)
- 1 tbsp extra virgin olive oil (and extra to drizzle on top)
- lime juice of half a lime
- salt to taste
- black pepper to taste
- mint to garnish, fresh mint and chopped cucumber
- cucumber to garnish, fresh mint and chopped cucumber
Instructions
- Take a bowl, add the yoghurt, grated cucumber, dried mint, fresh mint, crushed garlic, 1 tbsp of olive oil, lime juice, salt and pepper and stir. Taste and adjust seasoning or other flavours as desired.
- Cover the bowl and leave in the fridge for the flavours to intensify and mix well through the yoghurt (no less than 1 hour). When you are ready to serve the Maast O'Khiar, drizzle some olive oil on top and decorate with fresh mint and / or cucumber and / or dried rose petals and / or dried mint.
- Serve alongside a Persian spread, as part of a mezze-style spread of dishes, or as an appetiser. Or like some Iranians, sit in front of the telly with a bowl of Maast O'Khiar and a massive bag of crisps and dip away!
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