This high-protein and high-calcium yogurt and cucumber sauce has been shared by many countries on northern continents since 100 BC. Known as Tzatziki in Greek, Mast o khiar in Persian, Cacik in Turkish, and Talattouri in Cyprus, this dish is differentiated by herbs, native to each country.
The similarity that these dishes hold is they are eaten as a side dish, adding creaminess and a hint of acidity to the entire food.
Make this Middle Eastern garlicky yogurt with cucumber.
About this Middle Eastern garlicky yogurt sauce – Mast o khiar
I am sharing the version I adopted from my husband’s family, the Persian version – Mast o khiar. I remember getting invited for lunch and dinner at my husband’s relatives’ houses, where this yogurt with cucumber sauce was a typical side dish served in a small bowl, aesthetically decorated with dried herbs and sometimes dried rose petals.
It’s hard to resist the refreshing creaminess of this sauce with the crispy bite of the cucumber chunks. Especially with food as good as barbeque chicken kebab. It is easy to overeat since yogurt is high in fat and calories, so I will make sure to take fewer carbs to make sure I have enough space for the dessert with tea.
Each family has its unique version of yogurt and cucumber sauce. Some sprinkle crushed walnuts, while others infuse a floral flavor from rose. However, dill and mint are famous staples in mast o khiar. Perhaps it’s because these herbs are always stocked in their pantries, much like in my mother-in-law’s house.
I like to keep this yogurt and cucumber sauce simple when it comes to the number of ingredients and emphasize using the freshest and highest-quality ingredients.
Ingredients to make this Middle Eastern garlicky yogurt sauce
Greek yogurt
This yogurt and cucumber sauce recipe uses Greek yogurt as the base, creating denser creaminess. Greek yogurt has always been my choice due to its high protein content and low sugar.
Fresh Herbs
I like using fresh herbs in this recipe to get the most freshness from the sauce, especially the mint leaves. With the addition of freshly grated garlic, fresh mint will help to balance the sharpness and pungency of garlic. This combination will result in a tingling sensation on your tongue as well as subtracting the garlicky flavor in your mouth.
Fresh Garlic
Besides being rich in anti-inflammatory compounds, the mighty garlic is a great flavor enhancer. You want to have just the right amount and not too much that it is harshly sharp. To release the flavor evenly throughout the sauce, I recommend grating them to get the finest texture.
Cucumber
For the volume, Persian or Japanese cucumber is the perfect choice as they are crispy and contain almost no seeds. If you are not familiar with these cucumbers I mentioned, always go for the thin ones in the grocery as they are typically crunchier.
How to make this yogurt and cucumber sauce
1. Thinly dice the cucumbers and chop the herbs roughly. Before you come to this step, make sure the cucumber and herbs are washed and fully dried to avoid watery sauce.
2. Add freshly grated garlic and yogurt into the bowl.
3. Season with salt and pepper and mix them thoroughly.
Frequently asked questions
What to eat this garlicky and yogurt sauce with?
- Persian lentil rice – Adas polo
- As a side dish with Kebabs and rice
- As a sauce to frittata
- As a healthy snack to dip with bread or fiber crackers
- As a side dish to add creaminess alongside any mains
How long does this yogurt and cucumber sauce last?
If prepared and stored properly, it can last for about four days in the fridge. Make sure to dry the herbs and cucumbers before you toss them into the bowl, and use the fresh ingredients. Keep them in an airtight jar or container to prevent the sauce from drying up and absorbing the fridge’s odour. Do not freeze the sauce, as the frozen cucumber will turn mushy and watery after thawing at room temperature.
Turn this recipe into yogurt and cucumber soup.
If you have some leftovers and don’t know what to do with the sauce, try making this refreshing cold cucumber soup. In case you are unfamiliar with cold cucumber soup, I have written a post here.
To turn it into a yogurt and cucumber soup, add a bit of cold water, around the same amount of your leftover sauce, add ice cubes, raisins to sweeten the soup (optional), and dry Italian herbs or your leftover fresh herbs. Tear a flatbread or croutons and sprinkle them on the soup.
Difference between Tzatziki dipping sauce and Persian mast o khiar.
Tzatziki, a version originating from Greece, typically has a thicker consistency compared to the Persian mast o khiar due to the use of strained yogurt instead of plain yogurt. Tzatziki often includes olive oil, lemon, and sometimes sour cream, making it creamier and more sour.
While the classic and simple mast o khiar, like my recipe, is similar in herbs, some versions are often added with walnuts, rose buds, and raisins.
Meanwhile, mast o khiar incorporates ingredients like walnuts, rose buds, and raisins, resulting in a slightly sweet with more flavor.
MIDDLE EASTERN GARLICKY YOGURT SAUCE
Course: Side Dish4
servings5
minutes5
minutes5
starsThis Middle Eastern & Mediterranean dipping sauce combines Greek yogurt and cucumber, seasoned with garlic, salt, pepper, and refreshing herbs. Perfect as a side dish or vegetable dip
Ingredients
2 cups of Greek yogurt
1 Japanese/ Persian cucumber
7g mint leaves
5g mint dills
2 cloves of garlic – grated
1/2 tsp of salt
A pinch of black pepper
Directions
- Wash the cucumber and cut it into small dice.
- To prep the herbs, remove the leaves from the stalks and chop them roughly.
- Add the cucumber and herbs into the bowl with Greek yogurt.
- Grate the garlic in the bowl.
- Season with salt and pepper and mix them well.
Recipe Video
🥣 Did you try this recipe? Let me know your thoughts in the comment below.
