Shallot Yogurt Recipes

MAST-O MUSIR (PERSIAN SHALLOT YOGURT DIP)

Steps:

• Soak the dried shallots in cold water for 4 hours to overnight, until soft. Drain, rinse couple times and drain well or pat dry.
• Cut out the stem ends and any other hard parts of the soaked musir. Then finely chop the shallot slices.
• Combine chopped shallots, yogurt, salt, pepper and mix well. Add mint if desired.
• Cover and let it chill until served. The flavors blend well when it is left to chill for some hours.
• Garnish with rose petals, fresh mint leaves and a drizzle of olive oil.

SHALLOT YOGURT

Steps:

• Mix shallots, yogurt, and 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 6 hours to let flavors meld.
• Drizzle shallot yogurt with more oil.
• DO AHEAD: Shallot yogurt can be made 1 day ahead. Keep chilled.

GREEN BEANS WITH SHALLOTS

Steps:

• Boil 1 1/2 pounds green beans, 6 to 8 minutes. Drain and cool in ice water, then drain and dry. Toast 1 teaspoon ground cinnamon in a skillet with 2 teaspoons olive oil, 1 minute. Mix with 1/2 cup Greek yogurt and 1 teaspoon salt, then toss with the beans. Toss 2 sliced shallots in flour and fry in the skillet with more oil, 3 minutes; sprinkle on top of the beans.

BEST SHALLOT DRESSING RECIPE

Steps:

• Start by dicing the shallot into small pieces.
• Add all the ingredients into a glass mason jar or small bowl, and whisk everything together.
• Allow to sit for at least 5 minutes, then use it as you'd like!
• Store in a fridge for 2 - 3 weeks.

CARAMELIZED SHALLOT YOGURT

Steps:

• Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
• Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
• Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
• Do Ahead
• Yogurt (without chives) can be made 3 days ahead; cover and chill.

SIMPLE WILD FERMENTED SHALLOTS RECIPE

Steps:

• Peel the shallots, keeping the root end intact. Lightly rinse the shallots in cool water.
• Dissolve the 30 grams of sea salt in 700 grams of water.
• Add the shallots to the 1-quart mason jar, and fill the jar with the water and salt mixture.
• Place your fermentation weight in the jar and make sure the weight and all shallots are submerged in the salt brine.
• Place the mason jar lid on the jar and secure it closed.
• Allow for fermentation at room temperature for 5 weeks.
• During the first three weeks, expect a lot of carbon dioxide production. You will need to gently open the jar lid to let some of the gas out daily. At the 3 week mark, you should notice the bubbles decreasing and eventually stopping completely.
• Check the pH at five weeks to ensure it is below four. Once it is, store the shallots in the fridge.