Mast-O-Khiar+Mast-E-Mooseer+Ruffles=Love

by Karen on Monday, August 15, 2011

Post image for Mast-O-Khiar+Mast-E-Mooseer+Ruffles=Love

Any proper foodie, especially one with a food blog, would probably never admit to loving Ruffles chips as much as I do.  Generally, I'm not a junk food lover and really don't care for Ruffles on their own, but put a big bowl of mast-o-khiar or mast-e-mooseer (cucumber and mint yogurt and shallot yogurt, respectively) in front of me and that bag is a goner.

Mast-o-khiar and mast-e mooseer is just the tip of the iceberg when it comes to Persian yogurt concoctions. There's also yogurts with cooked vegetables like eggplant and spinach.  These yogurts are a cornerstone of Persian cuisine and are traditionally used as a side with rice dishes (polo) or stews or eaten with just about anything.  But in the context of snacks, it doesn't get any better than cool, tangy and ultra smooth masts with the crunchy and salty goodness of Ruffles. Forget about those packets of dried stuff you mix with sour cream.  You have not experienced chips until you've had it with mast-e-mooseer.

Valerie and I learned about this incredible combination from a friend in college when her mom used to send us vats of this stuff.  Here I've replicated her recipe, which I used a regular Persian yogurt with cucumbers and mint and a kefir (or labneh) for the shallots.  The thick richness of a strained yogurt  like kefir works incredibly well with shallots.

Mast-o-khiar

1 32-oz container of whole-fat plain yogurt or about 4 cups (and don't skimp on the fat.  You are about to eat a whole bag of chips after all)
– 5 Persian cucumbers, finely diced
– 2 1/2 tablespoons of dried mint
–  pinch of sea or kosher salt

In a large bowl, mix the yogurt with the dried mint and salt.  Add the finely diced cucumbers and mix together.

Mast-e-mooseer

– 1 1-lb container of kefir or labneh.  (You can find these in any Middle Eastern market but if you don't have access, a brand like Fage would work, although I don't prefer this kind here– it just doesn't taste the same.  A strained yogurt can be made at home by taking plain yogurt and straining it in few layers of cheese cloth over a bowl too.)
– 2 large shallots or 3 smaller ones, thinly sliced
–  sea or kosher salt

Start placing the sliced shallots in a bowl and tossing them with a heavy pinch of salt.  Let this sit for about a half hour.  I do this because I don't like the sharp taste of raw onions.  Mast-e-mooseer works much better with a mellow shallot flavor and you can even try using dried shallots here.  Rinse and drain the shallots and finely mince them.

Mix the shallots together with the kefir.

Enjoy!

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{ 17 comments }

Nadia August 15, 2011 at 8:00 am

love these dips, never thought of having them with ruffles. but that is a brilliant idea. the saltiness, texture, and crunch would be perfect. 🙂

Karen August 16, 2011 at 11:46 pm

So perfect! Thanks Nadia

Deana August 15, 2011 at 9:31 am

How funny I totally do this too! Now I am seriously craving some!

Belinda @zomppa August 15, 2011 at 12:19 pm

A classic…and shhh…love chips too!

Karen August 16, 2011 at 11:48 pm

our secret 😉

Azita August 15, 2011 at 4:36 pm

This is a favorite combo of mine!

Leslie August 15, 2011 at 4:42 pm

best snack EVER, so addicting

Leslie

http://lesliechristen.blogspot.com/

Susan August 15, 2011 at 8:44 pm

I’m a sucker for ruffles too.

Kulsum at JourneyKitchen August 15, 2011 at 11:40 pm

I love it when i learn something new on your blog but love even more when you have a recipe I personally love as well. LOVE these dips so much. Ruffles? I’ll take it! 🙂

Karen August 16, 2011 at 11:47 pm

Thanks Kulsum 🙂

Ani Tolmoyan August 16, 2011 at 1:53 pm

Karen and Val, I love the addition of “what we’re listening to”…

Great stuff! I love discovering new recipes and new music on the same blog! Great job girlies!

Karen August 16, 2011 at 11:48 pm

Thanks girl!

Gelareh August 16, 2011 at 9:15 pm

Mmmmmmm….yogurt dips and ruffles!!!! As a child I used to mash up the chips and make a mast-o-khiar-chip stew that i’d slurp up with my spoon.

(p.s. your college roommate must have been the awesomest coolest smartest person ever!)

Karen August 16, 2011 at 11:48 pm

bestest roommate ever. and even better best friend!

Jenny (VintageSugarcube) August 22, 2011 at 10:39 pm

Just came across your blog via Saveur! Kudos to you gals. Your blog is flipp’n awesome. I can tell you’ve put your hearts and souls into this project. And I love how you keep it fo realzz with the Ruffles and the dip! My absolute weakness! Cheers- Jenny

Marjan February 6, 2012 at 10:46 am

Hi Karen-

Have you ever made maste mooseer with elephant garlic? That is really what mooseer is and it is even MORE delicious. You can use the fresh stuff or get the dehydrated ones at a Persian/Middle Eastern grocery store. Try it, it will take your dip/Ruffles experience to a whole other level 🙂

Hatice May 29, 2012 at 6:56 am

I am in love with your blog and your recipes. Going to make this tonight after dinner (falafel with salad) And I am gonna try all of your other recipes too! I also am fascinated and curious and just l-l-l-love the world kitchen in it’s whole. It’s the joy of a human to be able to enjoy the rich and so different cuisines of the kitchens in all of the world! Love it!

muchos Love from Turkey x
: )

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