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Sweet Yogurt Fritters (Noon Masti)

Sweet Yogurt Fritters excerpted from Maman & Me by Roya Shariat and Gita Sadeh.

This is the Sadeh family recipe for noon masti, fluffy, fried dough coated in confectioners’ sugar. The addition of yogurt tenderizes the gluten in the dough, making a soft and light treat that goes perfectly with chai.

Get the backstory to this recipe by listening to Roya Shariat and Gita Sadeh describe their cookie traditions on a recent episode of Seasoned.

Sweet Yogurt Fritters excerpted from Maman & Me by Roya Shariat and Gita Sadeh.

Sweet Yogurt Fritters (Noon Masti)

Roya Shariat and Gita Sadeh
Course Dessert
Cuisine Iranian
Servings 36 fritters


  • 2 large eggs
  • 1-1/2 cups (360 ml) vegetable oil
  • 1 cup (240 g) Greek yogurt
  • 1 cup (200 g) granulated sugar
  • 1 tsp baking powder
  • 1-1/2 to 2 cups (210 to 280 g) all-purpose flour
  • 1 cup (120 g) confectioners’ sugar
  • 1/4 tsp ground cardamom


  • In a large bowl, whisk together the eggs, ½ cup (120 ml) of the oil, yogurt, granulated sugar, and baking powder. Using a wooden spoon, gradually stir in 1½ cups (210 g) of the flour. Use your hands to knead the mixture for a few minutes into a smooth dough. If your mixture does not come together and feels a little loose, add more flour, 1 Tbsp at a time, and continue kneading it with your hands. When the dough is smooth, soft, and not sticky, loosely cover the bowl with a kitchen towel and let rest at room temperature for 2 hours.
  • On a lightly floured surface, use a rolling pin to roll out the dough into a large round that is about ½ in (13 mm) thick. Invert a small cup on the outer perimeter of the dough, placing only half of the cup on the dough before pressing down to cut the dough and create crescent-like shapes (not rounds). Arrange the crescent-shaped pieces on a tray and continue the process, rerolling the dough scraps as needed, until you’ve used all the dough.
  • Fill a medium Dutch oven with enough of the remaining 1 cup (240 ml) of oil to come about 1 in (2.5 cm) up the sides. Line a tray with paper towels. Warm the oil over medium heat for about 3 minutes, or until a small piece of dough dropped in bubbles up and turns golden.
  • Working in batches, fry the dough crescents, flipping once, for about 2 minutes per side, or until light brown all over. Use a slotted spoon to transfer the noon masti to the paper towel–lined tray and let cool to room temperature.
  • In a large bowl, whisk together the confectioners’ sugar and cardamom.
  • In batches, toss the cooled noon masti in the cardamom sugar until evenly coated. Serve warm or on room temperature on a platter, refreshing with cardamom sugar if needed. Noon masti will keep in the refrigerator for up to 1 week or in the freezer for up to 1 month.


Maman & Me by Roya Shariat and Gita Sadeh (© 2023). Photographs by Farrah Skeiky. Published by PA Press, an imprint of Chronicle Books.Recipe reprinted with permission from Maman and Me by Roya Shariat and Gita Sadeh (PA Press, an imprint of Chronicle Books, 2023). Photography by Farrah Skeiky.
Keyword Baking, cardamom, Confectioners’ sugar, Cookies, Gita Sadeh, Greek yogurt, Holiday, Maman and Me, Roya Shariat

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