This is a very healthy dip that is typically served with basmati rice and meat in Persian meals. In Persian, it’s called Maast-o Khiar. Growing up, my mom would always make this side dish to go with our Kabobs. However, you can easily enjoy this with pita bread or crackers as well!
- 1 (17 oz) container of Greek Yogurt, such as Fage brand
- 3 small Persian Cucumbers
- ¾ tablespoon of dried mint
- ½ teaspoon kosher salt
- ¼ teaspoon pepper, optional
- Empty container of yogurt into a small bowl. Whisk yogurt for 1-2 minutes to give a smooth consistency.
- Cut cucumbers into ¼ inch slices. Then, cut each slice into quarters. Add sliced cucumbers, mint, and salt to yogurt and mix.
- Best to refrigerate for a few hours to let flavors fully incorporate, but you can enjoy right away too!
Tip #1: You can use regular cucumbers, but Persian or English Cucumbers are best!
What is a Persian Cucumber?
Persian Cucumbers are similar to English Cucumbers except they are smaller, around 5-6 inches. They do not have a thick skin like regular cucumbers and they are seedless! Plus, you do not need to peel the skin prior to eating!
Tip #2: A very, healthy dip that goes great with pita bread and crackers.
Tip #3: Refrigerate in a covered, tupperware container or bowl. Always stir dip just before serving.
Tip #4: Other optional add-in ingredients are 1 diced shallot and/or 3 TBSP chopped walnuts.