Wednesday, May 23, 2012

Mast O Khiar (Yogurt and Cucumber Condiment)


Again, another Mediterranean/South Asian food with a different recipe variation and name from country to country. This refreshing condiment is perhaps best in the summer, and goes well with dishes that use a lot of herbs like Dolmeh, Ghormeh Sabzi, etc. The Indians, on the other hand, practically eat it with anything and everything.



It can be served with or without garlic, though I prefer it with garlic because it helps to ground the dish a bit and lets it stand on its own. The mint in it is probably a Persian contribution, though to make it Indian, you only need to sprinkle on a bit of garam masala and chilli powder. Some people even like to add in some dried dill or dried rose petals (ew)! Point being, that there are tonnes of ways to alter the dish, and recipes often vary from city to city. This is probably our favourite version, served chilled, of course!

Ingredients (Serves 2-3)
  • 1 carton natural yogurt (preferably Greek)
  • 1 medium cucumber, finely diced
  • 1 clove garlic, minced
  • 1 tbsp dried mint, or 2 tsp salted mint paste
  • Salt and pepper to taste
Directions
  1. Simply mix everything together. If using salted mint paste, add little or no salt.
  2. Chill a little if necessary, and garnish with mint leaves and paprika powder before serving. Light, fresh, yummyness guaranteed!