Mast-e Mosir - Persian Solo Garlic Yoghurt Dip

Name: Mast-e Mosir - Persian Solo Garlic Yoghurt Dip
Prep time: 5 min
Ingredients: 500 g Greek or Greek style yoghurt ((1.1lbs)); 30 g fresh or dried single clove garlic/solo garlic (if using dried solo garlic you’ll need slightly less) ((1oz)); salt to taste; black pepper to garnish (optional)

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Prep Time: 5 minutes

Servings: 4

Author : Hami

mast mosir single clove garlic solo garlic

Mast-e Mosir - Persian Solo Garlic Yoghurt Dip

Ingredients

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500 g Greek or Greek style yoghurt ((1.1lbs))30 g fresh or dried single clove garlic/solo garlic (if using dried solo garlic you’ll need slightly less) ((1 ounces))salt to tasteblack pepper to garnish (optional)

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Instructions

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Step 1

If you’re using fresh solo garlic, peel and finely chop it.

Step 2

If you’re using dried solo garlic, you should rehydrate it first. Soak it in water for about 5 hours or overnight. Make sure to change the water a few times. The rehydrated dried solo garlic should be soft. Squeeze the excess water out of it with your hand. Then finely chop it.

Step 3

Combine the yoghurt and finely chopped solo garlic. Season it with salt to your liking. Taste the Mast-e Mosir and add more solo garlic, if you like.

Step 4

If you want, you can sprinkle it with black pepper. Serve your Mast Mosir with your favourite crackers or crisps (I’m talking about chips, American friends) or serve it as a side dish with a delicious Persian stew. Enjoy!

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