Yogurt and Cucumber Salad

Serves 4-6 as a side dish

There are versions of this salad right across the Middle East and Mediterranean. This version is Armenian, and called jajig.

Kitchen equipment

• Knife and cutting board
• Garlic crusher or micrograter
• Stirring spoon
• Measuring cup, measuring spoons
• Medium mixing bowl

Ingredients

• 2 ½ cups plain low-fat yogourt
• 1 English cucumber
• ½ tsp salt
• 1 clove garlic, crushed
• 2 Tbs finely-chopped fresh mint or 1 tsp dried mint
• a pinch of chilli powder as a garnish

Instructions

1. Peel the cucumber and quarter it lengthwise, then chop finely.
2. Pour the yogurt into a mixing bowl.
3. Stir in the salt, garlic, cucumber and mint, and mix well.
4. Refrigerate, covered, until serving time. Dust lightly with chilli powder just before serving.

From: Vegetarian Dishes from across the Middle East / Arto der Haroutunian (2008)