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Mast-O Khiar (Persian Yogurt and Cucumber Dip)

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“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.)”
1hr 15mins
5 cups

Ingredients Nutrition


  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.

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