Last week, we shared our take on a cool and refreshing Persian yogurt dish, Mast-o-Khiar, that is perfect on its own or a great side salad. I especially enjoyed it paired with the kabobs that I ate at the Persian restaurant with my mother.
So, when I recreated the Mast-o-Khiar, I knew I had to recreate the kabobs as well. We hope you enjoy this tasty version of meat-on-a-stick (despite it’s less than appetizing shape)!
Brent and I flew to and from Germany for vacation last month on Turkish Air via Istanbul. Although the flights were long, they were mostly comfortable and the flight attendants served us plenty of food. I don’t expect airplane food to be tasty, but all three meals on each flight were surprisingly good! One item in particular, the Mast-o-Khiar, caught our attention. I do not typically tolerate dairy well; but the yogurt smelled so fresh, I had to try it. (Guess what—I didn’t have a poor reaction!)
Then, this past weekend, I encountered the slightly sweet cucumber and mint yogurt again while I was with my mother having lunch after my second wedding dress fitting. This time it was a little more soup-like, but the flavor was fantastic. It was just as light, cool, and refreshing as the Mast-o-Khiar on our flight. Our waitress kindly told me the key ingredients, and I knew then that I wanted to recreate it dairy-free at home.
This is great as a snack or light dessert, but even better when it’s served with spiced meats. We have a yummy pairing coming soon (here it is!), so stay tuned! Be sure to read all the way to the bottom of this post to see a sneak peek.
Does your mother have staples for every party she throws? Mine does. Seven-layer salad, mini ham sandwiches, olives, cheese and crackers, sweet and sour cocktail wieners, etc. The list is actually quite long, and her menus vary a little based on the season. When I was little, my mother and father would host bridge parties, birthday parties, holiday parties, work anniversary parties, etc. year-round. I loved it. My sister and I would help making the finger foods. Once the party started, we were to be “seen and not heard;” but we got to eat as many appetizers as we liked as long as we kept our clothes clean.
When I was in high school, my mother found a new appetizer to add to her repertoire: Shrimp Dip. This is a “clean” version of the recipe she was given by a friend. I don’t trust mayo that I don’t make myself, and dairy doesn’t do me any favors. To my mother’s surprise, mine tastes just like hers! We hope you’ll like it as much as she does.
Salmorejo is a cold tomato soup like gazpacho, but it is richer in flavor and more pinkish-orange in color because it is traditionally made by puréeing bread soaked in water with the tomatoes. Rather than learning to bake a paleo-friendly baguette, we decided to replace the bread with unsalted cashews.
As much as we love complex and bold flavors in curry, some days we simply don’t have time to create them from scratch (like we did with this curried rabbit recipe we put together for US Wellness Meats). This past Sunday was one of those hectic days. After a bit of rummaging around in the kitchen, I put this together and crossed my fingers.
For a little brightness and a strong kick, I suggest adding the garlic-chili chutney. A small amount goes a long way. We know you will enjoy this simple ginger curry chicken—with or without the chutney!