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


  • 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


  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)



2 thoughts on “Yogurt and Cucumber Salad

  1. Pingback: Mujaddara | Club Inclusion Cooks

  2. Pingback: Halifax Supper Club, Apr.2016 | Club Inclusion Cooks

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