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persian cucumber yogurt (maast-o khiar)
1 (32 ounce) container plain yogurt
3 English cucumbers, peeled and cubed
1 clove garlic, minced
1 shallot, finely chopped
5 tablespoons dried dill weed
1 teaspoon salt
1 teaspoon pepper
In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.
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