Maast O'Moosir
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Maast O'Moosir
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Yoghurt dip with Persian shallot
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Ingredients
- 8 heaped tbsp Greek yoghurt (preferably 5% fat)
- 8 discs moosir rehydrated in water overnight, dried
- salt to taste) (pepper is optional
- black pepper to taste) (pepper is optional
- olive oil to garnish - optional, drizzle, dried rose petals and dried mint
- rose petals
- mint
Instructions
- Drain the rehydrated moosir discs and rinse. Mince finely with a sharp knife, discarding any tough parts.
- Take a bowl, add yoghurt and the moosir. Stir, add salt and pepper (pepper is optional) to taste. Cover the bowl and leave in the fridge for the flavour of the moosir to permeate through the yoghurt (no less than 1 hour).
- When you are ready to serve the Maast O'Moosir, decorate with dried rose petals, a sprinkle of dried mint and a drizzle of olive oil. Serve with pitta chips as pictured, crisps, vegetables or part of a mezze-style spread.
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