mast
What is Mast?
Mast (ماست) is the Dari and Farsi word for yogurt - the foundational dairy product of Afghan and Persian cooking, made by fermenting whole milk with live bacterial cultures until it thickens and develops its characteristic tangy flavour. Afghan mast is typically full-fat and made from whole cow's or buffalo's milk, which gives it a richer flavour and creamier texture than most commercial yogurts available in Western supermarkets.
In Afghan cooking, mast appears in three main roles: as a raw condiment (served cold alongside kabob or rice), as a marinade base (yogurt's acidity and fat content make it the ideal vehicle for spice marinades used on grilled meat), and as a cooked sauce (strained, garlic-enriched, and drizzled cold over warm dishes like mantu and aushak). In all three forms, the yogurt's tanginess is a crucial flavour counterpoint - cutting through the richness of meat, balancing the earthiness of legumes, and providing the cool contrast that makes warm Afghan dishes so satisfying.
Frequently Asked Questions
Is Afghan mast different from Greek yogurt?
Afghan mast and Greek yogurt are both forms of full-fat yogurt, but mast is typically thicker and tangier - closer to labneh consistency than the smoother, milder Greek yogurt available in North American stores. Both work as substitutes in recipes, though the flavour will be slightly different.
What is the garlic yogurt sauce on mantu made from?
The garlic yogurt sauce (chaka) on our mantu at Naan Kabob is made from strained yogurt (mast) mixed with minced garlic and a little salt. It is served cold, directly over the warm dumplings and sauce, creating the temperature contrast that defines the dish.
Is mast used in Afghan kabob marinades?
Yes. Yogurt-based marinades are standard in Afghan kabob preparation - the yogurt tenderises the meat, the spices infuse through the fat, and the natural sugars in the yogurt caramelise on the grill surface to produce the char that gives kabob its character.
See also: Chaka ,Maast-o-khiyar ,Raita ,Marination.
Yogurt sauces feature on mantu and the eggplant borani at Naan Kabob - served at all locations.
