Maust Khiar Recipe

Prepare the cucumber

Peel the English cucumber if the skin is thick or waxed. Slice lengthwise and scoop out the seeds with a spoon (optional, helps prevent watery sauce). Finely dice the cucumber to measure about 1 cup. Place the chopped cucumber in a fine-mesh sieve, sprinkle with 1/4 teaspoon of the salt, and let sit over a bowl for 5–10 minutes to drain excess liquid. Press gently with the back of a spoon or a paper towel to remove remaining moisture.

Mix the yogurt base

In a medium mixing bowl, whisk the 2 cups of plain full-fat yogurt until smooth and slightly airy. Add the lemon juice, remaining 3/4 teaspoon salt, black pepper, and sugar (if using). Whisk again to combine and taste; adjust salt or lemon as needed.

Combine herbs and aromatics

Stir the minced garlic, dried mint (2 tsp), chopped fresh dill (1 tbsp), and chopped chives/green onion (1 tbsp) into the yogurt mixture. Fold gently to distribute evenly.

Add cucumber and finish

Fold the drained, chopped cucumber into the yogurt-herb mixture. Add the olive oil and, if the sauce feels too thick, stir in up to 2 tablespoons ice water, one tablespoon at a time, until you reach a creamy but spoonable consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

Rest and serve

For best flavor, cover and refrigerate the Maust Khiar for at least 30 minutes to allow the dried mint and garlic to infuse the yogurt. Stir once before serving. Garnish with a small sprinkle of dried mint or a drizzle of olive oil if desired. Serve chilled as a dip, side sauce for grilled meats, or as a condiment with flatbreads.

Make-ahead and storage

Store in an airtight container in the refrigerator for up to 3 days. If the mixture releases liquid over time, stir to reincorporate before serving and adjust seasoning if needed.