Author Notes
Last October I decided to plant some herbs at home but didn't know their behaviour. Now, that the mint has spread so much it's just inches from covering bedroom and living room, everyone tells me - oh yes, didn't you know that mint does spread! Where were these people before?
Well never mind, Food52 gave me a great sense of pride in my mint and so I'll post several recipes!
Mast-o-Keeyar is a Persian yoghurt sauce eaten mainly with flat bread. I have tried a few versions mainly because I sometimes use things I have in the kitchen. My last rendition - the addition of green apple.
Use this dip with flat bread, vegies or on a bruschetta! —Babette Feast
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Ingredients
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1 1/2 cups
plain full fat yoghurt - strained
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1 cup
sour cream
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3
small cucumbers
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1
green apple, skin on and cut in very small pieces
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2
garlic cloves finely minced
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1/2 cup
sultanas, chopped
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1/4 cup
walnuts toasted and chopped
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2 tablespoons
fresh mint - chopped
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2 tablespoons
fresh dill - chopped
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1 teaspoon
Lebanese Za'tar
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1 teaspoon
Sumac
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Salt & black pepper
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dry rose petals for garnish
Directions
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Remove seeds of cucumber and shred. Put in a colander with a little salt to drain excess water.
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Drain the yoghurt in a colander lined with cheesecloth for 1 or 2 hours or from the evening to the morning (if you remeber).
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Chop herbs (good knife avoiding to bruise the herbs)
Roast and chop walnuts;
Chop sultanas
Mince the garlic.
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In a bowl combine yoghurt, sour cream, drained cucumber, garlic, sultanas, walnuts, mint, dill, sumac, zatar.
Season with salt and freshly ground black pepper and stir.
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Finally dice the apple and add to the yoghurt mixture - I left the skin on mine just to look nicer!)
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Cover and put in the fridge for 1 or 2 hours.
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When ready to serve garnish with rose petals and a pinch or two of sumac.
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Serve with flat bread or as a dip with vegetables!
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If you serve veggies, cut them up and put in a bowl with water and ice - they go really crunchy and kind of curl and look very cute!
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