Masto Khiar

Nura’s recipe

This is a personal favorite, especially enjoyed during the summer months.

Servings: About 4


2 c. plain yogurt

2 cucumbers, peeled and seeded

1/2 c. walnuts, chopped

1/2 c. currants or chopped raisins

1 T. parsley, chopped

2 t. dried crushed mint

2 t. dried crushed basil

Dried chives or fresh green onion

Salt and pepper to taste


Chop or coarsley grate the cucumbers. Stir all ingredients together. Chill for 1 hour to let the herbs rehydrate. This salad is even more refreshing when fresh herbs are used.

Recipe © Nura Amerson 1991

Yogurt salad in a bowl
Masto khiar

Layli’s Reflections

As the weather gets warmer, salads transform from something I force myself to eat to stay healthy in the cold months to a welcomely invigorating part of a meal. Flavorful masto khiar is, as my mom notes in her recipe, a particularly stellar summer dish.

To prepare it, I used only fresh herbs. I recently had the epiphany that mint and green onions can be propagated from the bunches bought in the grocery store. (The mint took a while to grow roots, but, to my pleasure, it is now growing happily on my balcony. The green onions, which of course come with roots, started growing as soon as I put them in a glass of water.) With the harvest from my new herb garden, the masto khiar turned out delectably!

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