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.
Enter to win a pair of tickets to “The Great Leap” on Wednesday, November 6 at 8:00 p.m at the Pasadena Playhouse.
Over the centuries, the concept of justice has been tackled and pondered over, and today's most pressing issues and latest science have changed the way we view it. Learn a few more things about "justice" in the 21st century.
The economic, social, and environmental woes of Trona are common to communities built around extractive industries. But even after the 2019 earthquake, the residents of the mining town remain "Trona Strong."
“New Shores: The Future Dialogue Between Two Homelands,” is a Current:LA event series highlighting the cuisine of nearby neighborhoods and the immigrant stories that thread them together.
- 1 of 210
- 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.
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.
Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
- 1 of 3
- next ›