Yes, this is not a back-to-school post! I realized that with all of this focus on kids, it’s time to talk about something else. You know, it’s a mommy-syndrome to rattle on and on about our kids. Here in San Diego, the weather has turned HOT again. And that means this momma does not want to to cook and heat up the kitchen. One of our family’s favorite condiment with our Persian dinner is often confused with it’s Greek counterpart. Maast-o Khiar, which translates to be yogurt with cucumbers is my go-to appetizer, condiment and side dish.
Persian yogurt is very different from Greek and the mass marketed Dannon/Yoplait you find in the supermarket. Recently in one my foodie facebook groups, there was a great discussion about the virtues of yogurt and our personal favorites.
I am not dismissing Greek yogurt. It is thick and full of so many good things for you: probiotics, calcium, protein…. But, it is rather bland. This is a virtue when you are adding your own flavorings like fruit, honey or granola. I love my Greek yogurt for breakfast.
But not for my maast-o khiar.
Persian yogurt has a bit of sourness to it. This is because when you are making yogurt, you are letting it sour for up to 18 hours! I promise I will include a yogurt-making post soon!
But for now, if you can find yourself a middle-eastern store, you’ve got to try some Persian yogurt. It is so full of flavor, you’ll wonder why you ever ate the boring bland stuff.
During the newlywed years, the hubby and I had great… discussions about how to make this simple dish, masst-o khiar. It’s yogurt with cucumbers- How complicated can it be?
Well, my family made it traditionally with dried dill. My husband’s family made it with dried mint. We both insisted that our family’s version was the right version. Finally, I started making maast-o khiar with both dried mint and dried dill. Peace was brought to our house. And I continue making maast-o khiar this way.
Some people add raisins and walnuts to the mix. Some people like a bit of dried rose petals in theirs. Serve it as an appetizer with bread or potato chips (oh yeah, so good with chips!) or dollap some on your kabob, steak, chicken or fish. My kids fight over who gets to lick the bowl clean.
Oh there I go again, bringing up the kids again…
And no, it’s not tzitziki sauce. It’s maast-o khiar, yogurt with cucumbers!
You can find my special version of this recipe here.