Mast-o-Musir

This is one of my favourite dips. It's very, very easy to make and tastes great. I prefer to eat it at room temperature, but you can eat it cold as well. Generally, I take some pita or other flat bread, get a good glob of this on it, then top it with some sabzi (I use a mix of mint, scallion and parsley, usually) and sometimes with a little chunk of feta as well. It's wonderfully delicious and simple. Hope you enjoy!

1 cup yogurt (I either use Greek or Arabic yogurt, depending on where I was shopping that week)
1 large shallot, minced finely (you may use more if you're into heavy shallot flavour)
2 teaspoons lemon juice (optional)
salt and pepper to taste

Mix together and let sit at least one hour so the flavours can meld. Serves 2-8.

I still can't find my camera, as an aside. It's somewhere in my car, and hopefully sometime soon I'll figure out exactly where.

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