The Poetry of Mast`o Musir | KCET
The Poetry of Mast`o Musir
Mast`o Musir, in Farsi, translates to “yogurt with a hair of garlic.” Quite poetic, right? Most Iranian literature and art is poetry — always a story to be told. The same goes for Iranian food. Mast`o Musir is one of my most craved dips, which I grew up eating with potato chips. I add cucumber because I love the refreshing crunch, but you can do without if you prefer.
This dip is the perfect accompaniment to roasted lamb and goat, rice and vegetables — or my favorite: potato chips.
14 ounces labneh (I use homemade, but you can use any store-bought brands. Those with higher fat content will have more flavor.)
7 ounces bakhtiari yogurt
2 to 3 Persian cucumbers, grated and strained through cheese cloth
2 ounces musir (There is a misconception that shallots sold in markets are raw musir, but this is not correct. Shallots sold in markets are a form of onion. Musir, or Persian shallots (allium stipitatum), taste like mild garlic and have a pungent smell, but do not leave your breath smelling so garlicky.)
Moroccan olive oil, to taste
Salt and pepper, to taste
More From The Migrant Kitchen
1. Soak the musir in water for at least three days in refrigerator. This helps the garlic to re-absorb liquid.
2. Once you are ready to make the dip, use a large grater to grate the Persian cucumbers into a fine cloth, and squeeze out all liquid. Set aside.
3. Strain the liquid from the soaking musir, finely chop the musir with a sharp knife or in a food processor until medium fine, keeping some texture (I prefer to use a knife, this way I can control the size of the chopped musir and also enjoy the smell of the sweet garlic). Once chopped, set aside.
4. Combine labneh and bakhtiari yogurt in a bowl. It is not traditional to use two yogurts in Mast`o Musir, but I enjoy the high acidity in the bakhtiari yogurt, which cuts the thick creaminess of labneh.
5. Add the grated cucumber, chopped musir, a few swirls of olive oil, generous pinches of salt, and fresh-cracked pepper. Stir with a spatula until well incorporated.
6. Store in refrigerator until ready to consume. I prefer to allow the flavors to marry for several hours before serving.
7. When ready to serve, pour into a shallow bowl. Use the back of a spoon to create a crater; cover generously with your favorite olive oil, and enjoy.
Discover eight dazzling fountains that help define Los Angeles.
After the screening, KCET Cinema Series host Pete Hammond sat down with editor Joel Cox and Supervising Sound Editor Alan Murray.
For the last 30 years, El Nopal Press has intentionally been a studio where artists can experiment with printmaking. Some of the most provocative artistic pieces and innovations have come from the studio’s collaborations with women.
Enter to win tickets to the December 18 performance of Matthew Bourne’s Swan Lake at the Ahmanson Theatre.
- 1 of 225
- next ›
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
- 1 of 4
- next ›