Ingredients
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-
1
-
1/2
-
3
-
1/2
-
1/4
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1
-
2
-
2
-
3
-
1/2
-
1/4
-
-
1/2
-
2
Directions
Mast-O Khiar (Persian Yogurt and Cucumber Dip), From our local newspaper Low fat yogurt can be substituted for whole milk yogurt (This recipe can be also transformed with a snap of your fingers into a soup by adding 1 cup of cold water or broth, to desired consistency Serve with an ice cube to keep soup chilled ), This was nice I liked the green onion in this version I did thin ours somewhat with water because used Balkan (thick) yogurt and wanted this as a salad along with recipe#397386 on additionally made stuffing used Sun-maid Thompson raisins, no sour cream as we are corn free! I just added extra yogurt, I did not add any dill as a preference here, I may have used less garlic, and used sea salt, freshly ground black pepper, and dried rose petals instead of fresh as it is what I had on hand, plus the rest of the ingredients except for the optional dried rose bud If I make this again I’d like to use fresh rose petals Made for VIP of Veggie Swap 33 ~ April 2011 , The mast-o-khiar I had in Iran had no raisins or dill in it, so that was something new for me I liked the addition of green onion and walnuts Thanks for sharing a yummy dip
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Steps
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1
Done
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In a Serving Bowl Combine the Cucumber, Raisins, Yogurt, Sour Cream, Scallions, Mint, Dill, Garlic and Walnuts. |
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2
Done
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Stir Mixture Thoroughly and Season With Salt and Pepper to Taste. |
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3
Done
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Cover and Refrigerate Dip For at Least 1 Hour Before Serving. |
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4
Done
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When Ready to Serve, Garnish With the Mint, Rose Petals and the Rose Bud, If Using. |
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5
Done
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Serve With Pita Bread Triangles, Arabic Bread, Crostini, Etc. |
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6
Done
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Yield Is Estimated. |
