In a medium bowl, whisk together the plain whole-milk yogurt and heavy cream until smooth and slightly loosened. Add the fresh lemon juice, sea salt, and freshly ground black pepper. Whisk again until fully combined and tasting slightly brighter from the lemon. Set aside in the refrigerator while you prepare the shallot mixture (this allows flavors to meld).

Shallot Mixture

Rehydrate or crisp the shallots (if needed)

If using dehydrated shallots that are very dry, briefly rehydrate by placing them in a small bowl and covering with 2–3 tablespoons warm water for 5 minutes, then drain well. If using pre-crisped fried shallots, skip this step.

Sauté aromatics

Heat the extra-virgin olive oil in a small skillet over medium heat. Add the finely minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Combine shallots and spices

Add the dried (rehydrated or crisp) shallots to the skillet with the garlic and stir to coat. Sprinkle in the ground cumin and smoked paprika. Cook for 1–2 minutes, stirring constantly, until the shallots become aromatic and lightly toasted. Remove from heat and let cool for 5 minutes. If your shallots were already crisp and you prefer them crunchy, simply toss them with the garlic and spices off the heat to avoid softening them too much.

Assembly & Finish

Fold shallots into yogurt

Remove the chilled yogurt base from the refrigerator. Reserve about 2 tablespoons of the sautéed shallot mixture for garnish. Fold the remaining shallot mixture gently into the yogurt until evenly distributed. Taste and adjust seasoning with additional salt or lemon juice if needed.

Add herbs and finish

Stir in the finely chopped parsley, dill, chives, and lemon zest into the yogurt-shallot mixture. If you want a mild heat, add the optional chili flakes and mix well.

Chill and serve

Cover and chill the Mast Mouseer in the refrigerator for at least 30 minutes to allow flavors to meld (up to 2 hours for best results). Before serving, give it a gentle stir, spoon into a serving bowl, and sprinkle the reserved shallot mixture on top for texture. Drizzle a tiny extra-virgin olive oil if desired and garnish with an extra pinch of chopped herbs and lemon zest.

Serving suggestions

Serve chilled or at cool room temperature as a cold appetizer or as a component of a hot-cold appetizer spread. Offer with warm pita, toasted baguette slices, crudités (carrot, cucumber, bell pepper), or use as a tangy accompaniment for grilled meats or roasted vegetables.