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.
One of my absolute favorites! And one of the first recipes I posted to my blog (http://thecoastalcountertop.com/2012/06/11/cucumber-mint-yogurt-dip/) . Recently, I’ve been inspired by the recipe on 101 Cookbooks (http://www.101cookbooks.com/archives/mastokhiar-yogurt-dip-recipe.html) and have begun adding rose water and olive oil to my Mast-o-Khiar and it’s been a really great way to mix it up! Every other time, however, I go back to the classic :)