Persian yogurt and cucumber soup (Mast va khiar) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 132) by Gil Marks

  • scallions
  • cucumbers
  • Show all ingredients...

  • EYB Comments

    Can substitute buttermilk for milk, and cilantro, mint, or tarragon for all or part of the dill.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute buttermilk for milk, and cilantro, mint, or tarragon for all or part of the dill.

  • PinchOfSalt on August 10, 2018

    Made this using whole milk yogurt (a very mild variety), omitting the milk or buttermilk, going for it with the garlic and substituting 2 tablespoons dried peppermint (added along with all the other ingredients) for the herbs. Delicious! It comes together quickly, too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.