Mast va khiar (1)

Mast va khiar (1)

Yoghurt with cucumber and sultanas

By
From
The Complete Middle Eastern Cookbook
Serves
6–8
Photographer
Alan Benson

This dish is classed as a borani. Another version of this recipe is served as a soup.

Ingredients

Quantity Ingredient
2 slender, firm green cucumbers
500g drained yoghurt
2 spring onions, finely chopped
60g sultanas, washed if necessary
30g walnuts, chopped, optional
salt and freshly ground white pepper, to taste
1 tablespoon fresh mint, finely chopped
or 1 teaspoon dried mint

Method

  1. Peel the cucumbers and halve them lengthways. If they are very seedy, remove the seeds with the end of a teaspoon. Slice the cucumber thinly and leave to drain.
  2. Combine the cucumber and yoghurt in a bowl. Stir in the spring onion (including some of the green tops), sultanas and walnuts, if using. Season to taste with salt and white pepper.
  3. Mix in the mint; if using dried mint, first rub it to a coarse powder. Cover and chill for at least 1 hour.
  4. Serve with flat bread, cut into squares.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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