Reviewed: Sep. 5, 2008

Great. Very reminiscent of tzaziki, just a little more mellow. I skipped the shallot because I didn't have any. Served with kabobs that were pretty oniony, so I didn't miss it. Thanks for the recipe!

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SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Jun. 11, 2008

Used regular cucumbers and minced vidalia onion instead of the english cuke and shallots (locally grown produce is ALWAYS best), and didn't measure exactly for any of the ingredients, and this was FABULOUS. Who knew that this simple recipe could be so tasty? The better your ingredients, the better your final dish, so I'd advise using a really good gelatin-free yogurt with live active cultures, like Stonyfield Farm. We licked the dish on this one. Thanks!

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SNOWCROFT


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Reviewed: Feb. 22, 2008

Added Indian kix to give it more texture

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Rose


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Reviewed: Jan. 27, 2008

Very good, but not the best.

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kingsol321


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Reviewed: Dec. 26, 2007

This was bland watery and not very inviting

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Gina LaVigne

	Cooking Level: Expert
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Reviewed: Dec. 25, 2007

Very tasty and great with bagel chips, naan, pita, or practically any starch. I make mine extra garlicky and need something to buffer the intense taste! To make it a bit thicker, I strain the yogurt for ~6 hours - just line a strainer with mesh fabric or cheesecloth and place over a bowl. Pour the yogurt in, stir after a couple hours and wait some more. You end up with a really thick and creamy greek style yogurt that really compliments the cucumber and garlic flavor.

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LUMINESCENCE

	Cooking Level: Beginning Home Town: San Francisco, California, USA Living In: Santa Cruz, California, USA
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Reviewed: Nov. 2, 2007

I liked the flavor, overall. I julienned the cukes on my new mandoline. The flavor was good but I didn't care for the texture of the dill. Maybe just the dill I used?

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Thisni Caza

	Cooking Level: Intermediate Home Town: Hamilton, Kansas, USA Living In: Topeka, Kansas, USA
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Reviewed: Feb. 27, 2007

My husband is Persian and he just loved this! He said it was better than his mother's=) From having eaten this before, I did leave out the garlic as I don't remember it having garlic in there and it was the exact flavor I expected. We ate it with lavash(flat bread) and Kabob...YUM!!

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Junior's_Mommy

	Cooking Level: Intermediate Home Town: Tucson, Arizona, USA Living In: San Diego, California, USA
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Reviewed: Feb. 27, 2007

This was a great recipe, I brought it to a party with some flat bread and everyone loved it.

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Ronny


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Reviewed: Feb. 17, 2007

I might use less shallots, but this was an easy and tasty side dish to cool down a meal. It will also be fun to experiment with.

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paul is hungry

	Cooking Level: Beginning Home Town: Troy, Michigan, USA Living In: Ann Arbor, Michigan, USA
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Reviewed: Aug. 23, 2006

We just did not care for this as written...WAY too much cucumber (we used 3 english) and dill for the amount of yogurt. We started over - vastly reducing those items and maintaining the other ingredients as written and it was much more to our liking.

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seattlecooks

	Cooking Level: Expert Home Town: Belleville, Illinois, USA Living In: Seattle, Washington, USA
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Reviewed: Aug. 20, 2006

This is one of the VERY few ways I will eat cucumber, or yogurt, for that matter. Great with falafel breaded chicken, and with fat free yogurt it's an awesome healthy substitute for tarter sauce. A dash of sesame oil gives it a tahini taste, too. Thanks for sharing!

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riverliving

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Aug. 11, 2006

This was wonderful. I could eat it with a spoon!

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Angie

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Aug. 1, 2006

I am Persian also, and I agree that Maast-o-Khiar can not be forgotten in any meal. A tip for anyone making this is if don't use garlic. Garlic makes the dish taste a little less tasty. Also, the tradition is to use a grater to grate the cucumbers, not to cube them! Just thought I would share with everyone.

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Marianne

	Cooking Level: Intermediate
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Reviewed: Jul. 21, 2006

This wasn't exactly the taste I was looking for. I was trying to copy the maast o khiar that I love from a local restaurant. I did substitute sour cream for teh yogurt, perhaps this is where I went wrong.

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SMALLIE81

	Cooking Level: Intermediate Living In: Crofton, Maryland, USA
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Reviewed: Jul. 2, 2006

Refreshing on a hot summer day. My husband said it was just like the stuff they serve in Turkey. I added a little celery seed because I like it--but the recipe is perfect as is.

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LAFLRA

Cooking Level: Expert

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