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Middle EasternVeg

Mast-o-Khiar (Cucumber Yogurt)

Cool yogurt with cucumber, mint and walnuts.

10 min3 serveseasy

Mast-o-Khiar (Cucumber Yogurt) is a classic vegetarian Middle Eastern recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 10 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 10 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are yogurt, cucumber and walnut. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: full-fat dairy will always behave more predictably than low-fat versions.

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Nutrition · per serving

160

kcal

8g

Protein

11g

Carbs

9g

Fat

vegno-cookside

Ingredients

  • yogurt2 cups
  • cucumber1
  • walnut2 tbsp
  • mint1 tbsp
  • saltstaple

Method

  1. 1
    Step 1 ~3 min

    Grate cucumber, squeeze dry.

  2. 2
    Step 2 ~3 min

    Stir into yogurt with mint and salt.

  3. 3
    Step 3 ~3 min

    Top with crushed walnuts.

Per-step times are approximate and based on the total cook time of 10 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Mast-o-Khiar (Cucumber Yogurt) take to cook?
From prep to plate, Mast-o-Khiar (Cucumber Yogurt) takes about 10 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Mast-o-Khiar (Cucumber Yogurt) vegetarian?
Yes — this version of Mast-o-Khiar (Cucumber Yogurt) is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Mast-o-Khiar (Cucumber Yogurt)?
The headline ingredients are yogurt, cucumber, walnut. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Mast-o-Khiar (Cucumber Yogurt)?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Mast-o-Khiar (Cucumber Yogurt)?
Mast-o-Khiar (Cucumber Yogurt) pairs naturally with classic middle eastern sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.