Reviewed: Oct. 30, 2009

I feel the recipe calls for too much cucumber. Also, I guess I have to thank this recipe for teaching me that Im not a fan of dillweed. I never tried it but now I know. I prefer another tzatziki recipe thats simpler; it is mostly yogurt, garlic, salt. No offense, just not my taste.

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BatikWindmillTurban

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 25, 2009

Delicious and authentic recipe- my Persian friend make it without the shallot. Thanks for a great recipe!

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Jill

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Reviewed: Apr. 4, 2009

Eh...I had higher hopes for this one. It wasn't spectacular by any means. It's very plain but if you're into that sort of thing then this is up your alley.

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Feb. 5, 2009

This is a really great and refreshing side dish. My mother-in-law always made it with ground mint, and as stated in another review, the cucumbers were grated.

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Rose

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Reviewed: Jan. 13, 2009

I make this every other day for my husband who is Persian. This stuff is so good for you and very flavorful too! I'm glad I found a recipe for it. I also make it into a dip for chips or veggies, but when I do that I puree the cucumbers and it makes a great tasting yogurt dip. Thank you for posting!

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Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 9, 2009

I agree, you grate the cucumber, pluss my mamonbazorge always made her own yougurt, it was always perfectly tart, just the way I like it.

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Afie

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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

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. 17, 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: 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. 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: Wheaton, Illinois, USA

Living In: Rockford, 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. 10, 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. 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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Persian Cucumber Yogurt (Maast-o Khiar)

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