Mast O’Khiar (Persian Yogurt and Cucumber Dip)
A luxuriously creamy, yet healthy cucumber dip to eat as a starter or alongside mains such as grilled meats or Persian rice dishes.
Servings: 8
Ingredients
- 1 English cucumber
- 3 cups plain Greek yogurt
- 2 garlic cloves, finely minced
- 2 teaspoons dried mint, plus more to serve
- 1/2 lime, juiced
- 1 tablespoon extra virgin olive oil, plus more to serve
- salt
- freshly ground pepper
- pita bread, to serve
Instructions
- Grate the cucumber. Using a box grater, coarsely grate the cucumber. Then, either using your hands or a muslin cloth, squeeze the juice out of the grated cucumber until you have squeezed most of the liquid out.
- Mix with the Greek yogurt. Add the grated cucumber to 3 cups of Greek yogurt in a mixing bowl.
- Season and chill. Add the garlic, dried mint, lime juice, olive oil, and a good pinch (about 1/2 tablespoon each) salt and pepper. Stir until evenly distributed. Taste and adjust seasoning to taste. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish and Serve. Remove the yogurt mixture from the fridge, stir, and spoon it into a serving dish, spreading it into an even layer using the back of the spoon. Sprinkle with dried mint and drizzle with olive oil. Serve with fluffy pita for dipping, if you like.
Notes
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
Nutrition: This recipe makes approximately 3 cups, and the nutrition assumes 6 tablespoons per person.
Storage: Store Mast O’Khiar in the fridge in an airtight container and use it within 5 days.
Nutrition
Calories: 54.1kcal | Carbohydrates: 4.8g | Protein: 8.1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Trans Fat: 0.01g | Cholesterol: 3.8mg | Sodium: 28.4mg | Potassium: 170.6mg | Fiber: 0.4g | Sugar: 3.2g | Vitamin A: 57.8IU | Vitamin C: 2.5mg | Calcium: 93.8mg | Iron: 0.3mg
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