作法
- 若要更濃稠的口感，可將優格用紗布瀝 30 分鐘（家常版可省略此步）。
- 小黃瓜以粗孔磨泥器磨碎。雙手用力擠乾水分或以乾淨布巾擰乾—濕的小黃瓜會稀釋這道菜。
- 於大碗中將瀝乾的優格與小黃瓜碎、蒜末、乾燥薄荷、鹽與胡椒徹底拌勻。
- 拌入新鮮蒔蘿與（可選）切碎的核桃。核桃可選，但能增添口感對比。
- 至少冷藏 30 分鐘—味道會更融合，溫度也會冰透。
- 上桌時：盛入寬淺盤中，淋上橄欖油，撒上新鮮薄荷葉。搭配饢餅、作為餐宴配菜，或於炎熱夏日當作開胃菜享用。
Common questions
Can 優格小黃瓜醬（Maast-o-Khiar） be made ahead?
優格小黃瓜醬（Maast-o-Khiar） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is 優格小黃瓜醬（Maast-o-Khiar） spicy?
優格小黃瓜醬（Maast-o-Khiar） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 優格小黃瓜醬（Maast-o-Khiar） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 優格小黃瓜醬（Maast-o-Khiar） to make at home?
優格小黃瓜醬（Maast-o-Khiar） is approachable for a home cook with basic stove skills — total time about 15 minutes, no special technique required.
Can 優格小黃瓜醬（Maast-o-Khiar） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
優格小黃瓜醬是阿富汗版的小黃瓜優格—在波斯影響下的料理中普遍可見（希臘的 Tzatziki、印度的 Raita、黎巴嫩的 Laban-bi-Khiar 都是親戚）。阿富汗版的招牌是乾燥薄荷（阿富汗料理的萬用簽名）以及可選的核桃。這道菜清涼爽口，是阿富汗家宴上的常駐料理。它也適合素食者，配麵包就是一份健康點心。
