Here's my last post from my uncle's party a few weeks ago. I know it's been Iranian-palooza around this blog lately, but it's mostly because I leave for Nice in September and am trying to write down as many Iranian recipes as I can for me to make myself when I'm missing my mom and her cooking (I know, I'm a big baby...).
Anyway, this yogurt dip is a spin-off of the Iranian Masto-Khiyar (which literally translates to Yogurt and Cucumber), an Iranian version of its Greek counterpart, Tzatziki. The Iranian version is not quite as thick, but the flavors are mostly the same. The version we made however, also included some unorthodox ingredients, which is why I wouldn't really call this Masto-Khiyar. For the party we garnished it with chopped fresh mint and chopped dates. For something to serve it with, we cut up some whole wheat pita bread (hence that rich brown color), sprayed it with olive oil, and let it bake until crunchy.
Either way, it's delicious and the amount of flavor you add to the yogurt/cucumber base is really up to your own palate. It's less thick than tzatziki, so Iranians serve it with anything, from crudite to rice and kabob. It can be used as a dip, a sauce, a dipping sauce...you get the picture...
Yogurt Cucumber Dip
1 cup yogurt
1 cup sour cream
3 cucumbers (the small thinner kinds, not the foot long fatties), peeled and chopped finely
1 tsp salt
1/4 tsp black pepper
2 tsp dried mint
2 tbsp fresh mint, chopped
3 tbsp chopped dates
Mix all the ingredients. Top with garnish.