Members' Recipes Archive

August 2000
Mast-o Kheeyar (Yoghurt and Cucumber)
Margaret Shaida

Mast-o Kheeyar (Yoghurt and Cucumber)

By: Margaret Shaida

THE following is a favourite recipe of all Iranians, rich and poor, throughout the summer months. It is familiar all over the Middle East, but the added currants and walnuts really do raise this recipe above the norm. Some people add chopped garlic chives and/or dill. The crushed rose petals add an exotic touch and they look pretty, but frankly they don't make much difference to the taste! This is a very refreshing dish on a hot day, and can be served as a light lunch, or as a starter to a summer dinner.


1 long cucumber
300 grams strained yoghurt
1 dessertspoon sour cream (optional)
30 grams/1 oz currants
30 grams/1 oz walnuts
A dozen sprigs of mint
Garnish: Crushed rose petals (or crushed dried mint)


Peel and chop the cucumber finely, sprinkle with salt, and leave to sweat for half an hour or so. Put the currants to soak in water, and finely chop the walnuts. Wash and finely chop the mint leaves. Drain the cucumber, then stir in to the yoghurt, along with the rest of the ingredients. Sprinkle with crushed rose petals or dried mint.

© recipe copyright 2000 Margaret Shaida


Author: Margaret Shaida Email:

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