This dip is simple, yes, but if you make it right it’s also unbelievably delicious. I can’t tell you how many times I’ve been asked for the recipe! I’ve seen guests gather around this dip and chow down unable to stop after just one bite.
Mast-o-khiar or cucumber-labneh-dip can be served on its own and accompanied with flatbread and veggies, but it’s also a necessary side to any roasted meat. We don’t eat kabobs or leg of lamb at home without it.
So what makes this simple dip so special you might ask? First off, I use labneh instead of yogurt. It’s similar to Greek yogurt and the later can be substituted, but if you can find fresh labneh I think it makes a difference. What exactly is labneh, right? Well, it’s thicker than Greek yogurt, ultra strained, slightly salty and cultured with a different strain of healthy bacteria. It is a probiotic powerhouse and it will last longer than yogurt in your fridge. It’s consistency is more like cream cheese. Beware, some types of labneh are impossibly thick because they have added gelatin – this is not the kind I prefer to use. It should be cultured naturally without thickeners.
Secondly, the dill and mint added are dry and intense. If you buy these herbs dried from a Middle Eastern store, they will mostly likely come in a big packet as opposed to a small little spice jar, which is handy for this recipe. Lastly, the garlic I add (not a lot, but it is essential), I mash with sea salt and the flat of my chef’s knife, working it back and forth until the salt has drawn out the juice and the blade has pulverized the clove into mush. Making the dip hours, or even the night before, allows the garlic to mellow in the lactic acid of the labneh.
And lastly, I use Persian cucumbers which are not quite as juicy as the English hothouse variety and they hold their shape without getting mushy. If I can’t find the Persian type then I use normal hothouse cukes but, I scrape out the seeds so the dip doesn’t get watery.
To garnish, we use dried food grade rose petals and sometimes some fresh mint and dill. The rose petals don’t really add flavor, but they do add beauty, and sometimes they have a slight aroma as well….
Serve with Lamb Shawarma or kabobs or any roasted meat for that matter. Or simply scoop it up with some flat bread and feel healthy about devouring something so ridiculously tasty!
Ingredients
- 4 Persian cucumbers, peeled, quartered and chopped 1/4-inch thick
- 2 cloves garlic, peeled and chopped. mash with 1/2 teaspoon Kosher sea salt and the flat blade of a chef's knife, working it back and forth until the salt has drawn out the juice and the blade has pulverized the clove into mush.
- 4 cups fresh labneh (the soft kind, no gelatin) or Greek yogurt
- 2 Tablespoons dry dill (Or more! Taste and adjust)
- 1 Tablespoon dry mint
- To garnish: food grade dried rose petals, fresh mint and dill
Mix all ingredients together in a mixing bowl. Taste and add a little more salt if necessary – sometimes labneh is a little salty so it's better to start with less. Transfer to the bowl you intend to serve the dip in, cover and refrigerate until ready to use. This dip can be made the night before. Mast-o-khiar tastes best when made at least a few hours ahead.
Garnish with dried rose petals, mint and dill if desired. Serve alongside meat dishes or as an appetizer with flat bread and veggies.
I’m a sucker for these simple meal prep recipes! Ninety percent are excellent and your recipe is no exception! Last night I served it with a long-time favorite stew — and it MADE it, even just melding for an hour. Today I’ve used it instead of mayo:mustard on sandwiches. So good! So … thanks, Amy!