Persian Cucumber Yogurt (Maast-o Khiar)

I’ve been making Maast-o Khaiar for years and dill is NEVER used, dried mint only that is pulverized to mint powder. The cucumbers are NEVER cut in chunks, they are peeled, the seeds removed and then grated, and the juice squeezed out, so the grated cucumber is dry. Add cucumber, mint, a sprinkle of salt and pepper mix well, refrigerate. This is Maast o Khiar.

I loved this! I did not need anywhere near so much, so I went with about 1/6 the amount of everything except I omitted the shallot and kept the minced clove of garlic. I also added about a teaspoon of minced fresh mint, the juice from half of a lemon, and used Greek yogurt. I shredded the cucumber instead of chopping it. I hadn’t realized I’d made so many changes! Sorry! It was very good though, and now I want to put it on everything.

I make a quart of this a week! I put it on everything now. I use regular plain yogurt but I am going to try it with Greek style soon.

This is so easy and quick to make. I added a few chili flakes, and diced my cucumber in small cubes as preferred it chunky, also some raisins but this is such a light refreshing snack and you can adjust it in several ways. Thank you so much for posting this recipe. I didn’t have any dill on hand but it didn’t detract in any way.

I drained the yogurt before making the recipe. Really liked this a lot.

My In-laws (from India) LOVED this! I’m the new star in the family. I made this to accompany the “Moroccan Lamb Kabobs” (see my review on All-Recipes), and there was none left. I followed the recipe for a serving of 4, grated the cumber to keep this as a dressing for the kabobs and followed the rest of the recipe as is, garlic and all, it was perfect. The only thing I might do is add a bit more salt. Oh, and I used low-fat yogurt because that’s what I had on hand. My in-laws want me to make some to keep stocked in their fridge.

this recipe is ok as is, but we always make it with dried mint, never dill. i also grate the cucumber and i do not add garlic. sometimes i add walnut and craisins.

it was good a little bland

Grated the cucumber as others suggested and substituted a tablespoon of chopped red onion for the shallot. We loved it with the “Middle Eastern Rice with Black Beans” on this site.

I personally think there was way too much dill. But there’s lots of great flavor!

I did vary a little but it’s pretty yummy!!!

My persian friends this recipe is spot-on. However, beware of portions. IT IS HUGE!!

Absolutely gorgeous! I ate mine with celery sticks for a light snack but would definitely serve it with lamb or spicy chicken and rice. I didn’t have any shallots so I used a half a tablespoon of dried onion flakes instead, and chilled it overnight. I also used 2% fat plain yogurt from Sainsbury’s. I am going to serve this with the brisket during Passover for a real Middle Eastern meal.

Made this for my Persian in-laws. It was a success!

YUMMY! my only suggestion is to use a shredder and shred the cucumbers instead of cubing them. it’s a little too chunky with the cucumbers cubed. but otherwise great!!

Terrific made with greek-style yogurt.

I added a little honey and lemon – it’s great!

I feel the recipe calls for too much cucumber. Also, I guess I have to thank this recipe for teaching me that Im not a fan of dillweed. I never tried it but now I know. I prefer another tzatziki recipe thats simpler; it is mostly yogurt, garlic, salt. No offense, just not my taste.

Delicious and authentic recipe- my Persian friend make it without the shallot. Thanks for a great recipe!

Eh…I had higher hopes for this one. It wasn’t spectacular by any means. It’s very plain but if you’re into that sort of thing then this is up your alley.

This is a really great and refreshing side dish. My mother-in-law always made it with ground mint, and as stated in another review, the cucumbers were grated.