Mast-O Khiar (Persian Yogurt and Cucumber Dip) |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 3 |
|
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.) Ingredients:
1 english cucumber, peeled and diced |
1/2 cup raisins |
3 cups whole milk yogurt, drained (read intro) |
1/2 cup sour cream |
1/4 cup green onion, chopped |
1 tablespoon fresh mint, chopped (not dried) |
2 tablespoons fresh dill weed, chopped |
2 garlic cloves, peeled and finely minced |
3 tablespoons walnuts, finely chopped |
1/2 teaspoon salt, to taste |
1/4 teaspoon black pepper |
1/2 teaspoon fresh mint |
2 tablespoons fresh rose petals, cut into ribbons |
1 dried rose bud (optional) |
Directions:
1. In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
2. Stir mixture thoroughly and season with salt and pepper to taste.
3. Cover and refrigerate dip for at least 1 hour before serving.
4. When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
5. Serve with pita bread triangles, Arabic bread, crostini, etc.
6. Yield is estimated.
|
|