Appetizer
Mast o Moosir: Persian Yogurt with Shallots
Original name: Mast o Moosir (Yogurt with Shallots)
About this dish
Mast o Moosir is a classic Persian dip made from thick strained yogurt and shallots, often served as a side or appetizer. The combination of tangy yogurt and sweet, pungent shallots creates a refreshing and savory spread that pairs well with grilled meats, rice dishes, or flatbread.
This recipe uses Greek yogurt for its creamy texture, but you can also use labneh for an even thicker consistency. A brief rest in the refrigerator allows the flavors to meld, making it an ideal make-ahead dish for gatherings.
Ingredients
UK and US measurements are both included for every recipe.
Greek Yogurt
dairy500 g
Imperial measurement: 2 cups
Shallots, finely chopped
vegetable3 medium
Dried Mint
herb1 tsp
Salt
seasoning1/2 tsp
Black Pepper
spice1/4 tsp
Olive Oil
fat1 tbsp
Method
Prepare the shallots
5 minutesPeel and finely chop the shallots. If you prefer a milder flavor, soak the chopped shallots in cold water for 10 minutes, then drain well and pat dry.
Mix the yogurt
3 minutesIn a medium bowl, combine the Greek yogurt, chopped shallots, salt, and black pepper. Stir until well blended.
Add optional flavorings
2 minutesIf using dried mint or olive oil, fold them into the yogurt mixture. Adjust seasoning to taste.
Chill and serve
30 minutesCover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Equipment
- Mixing bowl
- Spoon
- Knife
- Cutting board
Nutrition facts
Tips
- For a thicker consistency, strain the yogurt overnight in a cheesecloth-lined sieve. This removes excess whey and yields a dip similar to labneh.
- Soaking the chopped shallots in cold water for 10 minutes reduces their sharp bite, making the dip more approachable for sensitive palates.
- Mast o Moosir can be made up to 2 days in advance and stored in the refrigerator. The flavors deepen over time, so it's an excellent make-ahead appetizer.
Serving suggestions
- Serve as part of a mezze spread with flatbread, olives, and fresh herbs.
- Pair with grilled meats, kebabs, or roasted vegetables.
- Use as a dip for pita chips or cucumber slices.
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Recipe by
Wei Liu
Specialises in Chinese cuisineWei is a dumpling folder who can make 60 per minute. His secret? She used to fold origami for a living.
Describe yourself in three words: Quiet, focused, intimidatingly skilled.