Cucumber: Mast-o Khiar
by Lishka DeVoss

This recipe is very flexible. Make it as salty and spicy as you want.

INGREDIENTS (tossed together)

1/4 cup black or golden raisins (submerged and plumped for 10 minutes in boiling water)
2 Persian cucumbers (about 1/2 pound), alternating stripes of peel removed, ends trimmed — then diced into 1/4 pieces
16 ounces Greek yogurt or labneh (2 cups)
1.5 tbsp finely chopped fresh herbs (any combination of parsley, cilantro, basil, tarragon or dill)
1 or 2 garlic cloves, crushed
1/2 tsp fine sea salt
3/8 tsp ground black pepper
1/2 tsp crumbled dried rose petals and/or chopped dried cranberries (optional)
3/4 tsp dried mint
3/4 tsp dried dill

PREPARATION

In a small bowl, stir to combine and adjust seasoning with salt as needed. Cover and refrigerate leftovers for up to 3 days.

Updated 2025-06-28

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