Mast-o Khiar va Ramson: Cucumber, Ramson Yoghurt 

I have used sumac in this dish as it is highly used in Iran and in the Middle-East. Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. If you cannot find sumac at the market then lemon zest would be just as nice.  

By Sanaz Zardosht @sanazzardosht


Cucumber x 2
Greek yoghurt 400g
Creme Fraiche 400g
Ramson x 4 or 1 garlic
Sumac 2 tbs or zest of 1/2 lemon
Olive oil 
Watercress flower (tallerkensmækker) - 1 or 2 branches for garnish (optional)


  1. Wash and dice the cucumber in 1 cm cubes. In a bowl mix in the yoghurt and creme fraiche. Add the cubed cucumber, salt. 
  2. For the Garnish: add 2 tablespoons of olive oil to the pan. Add the ramson and wilt for a few minutes. Serve the yoghurt over two small plates and garnish with the ramson, (watercress flower) and sumac.