Our garden in August. And look what grew in it. My first Armenian cucumber, measuring 20 inches nose to tail!
- 1 long, seedless cucumber, washed and peeled. You can use an English cucumber if you don’t have an Armenian cucumber.
- 2 cups plain yogurt. I used a thicker “Greek-style” yogurt…if I had access to Armenian matzoon, that would be my go-to
- 1 clove garlic, squeezed through a garlic press or mashed
- Dash salt
- 2 teaspoons crushed mint. I prefer fresh but you can use dried (and I use spearmint, not peppermint). I have seen some recipes that also use cilantro or thyme.
- Cut the cucumber in quarters, lengthwise. Slice each section into thin pieces. Mine were not sliced thin but I will do this next time I make this dish. I have also seen some recipes where the cucumber is grated.
- Stir the cucumbers into the yogurt and mix in the garlic, salt and mint.
- Garnish with fresh sprigs of mint.
Some recipes add water to the yogurt and the Jajik then becomes more of a soup. I wanted mine to be thicker because I was serving it alongside spiced ground lamb and potatoes.