Mast-O Khiar (Persian Yogurt and Cucumber Dip)


Food.com
75 mins (prep 15, cooking 60)
13 ingredients
5 servings
From our local newspaper. Low fat yogurt can be substituted for whole milk yogurt. (This recipe can be also transformed with a snap of your fingers into a soup by adding 1 cup of cold water or broth, to desired consistency. Serve with an ice cube to keep soup chilled.)

Categories:  dip , easy , presentation , <-4-hours , vegetarian , vegetable , appetizer , southwest-asia-(middle-east) , eggs~dairy , time-to-make , asian ,
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Ingredients

Nutrition

Serving Size (74.52 g)
Servings 5
Amount per Serving
Calories 168.08 Calories from Fat 76.5
% Daily Value *
Total Fat 8.5g 65.37%
Saturated Fat 2.14g 53.51%
Trans Fat 0.0g %
Cholesterol 8.28mg 13.8%
Sodium 258.03mg 53.76%
Total Carbohydrate 23.15g 38.59%
Dietary Fiber 2.01 g 40.1%
Sugars 14.89 g %
Protein 3.24g 32.36%
Vitamin A 693.94IU% Vitamin C 3.29mg%
Calcium 70.31mg% Iron 1.24mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
fresh dill weed, fresh rose petals, dried
 

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