Pampers and Paklava

Armenian Cucumber – Jajik Recipe

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Our garden in August. And look what grew in it. My first Armenian cucumber, measuring 20 inches nose to tail!

Our garden in August

The first thing you should know about the Armenian cucumber is that it is not really a cucumber at all! It is a member of C. Pepo family along with muskmelons and honeydew. Also known as yard-long cucumbers, snake cucumbers, and snake melon, Armenian cucumbers are long, slender, not bitter, burpless, easy to digest, can be eaten with the skin still on, and…taste like a cucumber.
Although they can grow be be a couple feet long, they are best harvested when they reach 12 to 18 inches. I’ve also read the fruit will grow straighter if grown on a trellis than on the ground, where the fruit is often crooked. But obviously that wasn’t the case for our straight, lean and long cuke.
Armenian cucumber
What I should do with my cucumber was my next question. I entertained several ideas: cucumber salad, cucumber salsa and Jajik, a cucumber and yogurt dip. I decided on Jajik, though now that I noticed another whopper of a cuke growing in the garden, I might be able to try a different recipe very soon.
Armenian cucumber cut
Jajik
Ingredients:
  • 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.

How to:

  • 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.

Jajik

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.

Armenian cucumber lamb potatoes

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Take the road less traveled, Beth

Cool as a cucumber

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Big Papa and I are an online dating success story. In his profile he wrote, “Frankly, there’s something really therapeutic about pulling weeds after a long week at work.” When I read that, I thought, “This guy is for me!” I love to garden. Feeling the earth between my fingers is elemental, and watching plants grow and thrive in our yard is one of life’s greatest pleasures.

During summer, the Urban Cabin’s little backyard oasis becomes an edible feast. In the midst of our uber-urban neighborhood, we have two yellow plum trees, flowers that make their way to our salad, tomatoes, zucchini, Scarlett Runner Beans, a plethora of herbs, and even a corn stalk or two.

So, when I saw the “Armenian Cucumbers” at City People’s Garden Store, I snatched them up without even a moment’s thought. Armenian Cucumbers…how cool is that!

Armenian Cucumber

The Armenian Cucumber was introduced from Armenia to Italy back in the 1400s. It is sometimes called snake melon or snake cucumber, because botanically it is a close relative of the honeydew melon, and when it grows, it sometimes curls into a snake-like shape. Armenian Cucumbers are considered hard to find, and are regarded as one of the best slicing cucumbers. The crisp, thin-skinned, and mild-flavored cuke has soft seeds, and grows approximately 30 to 36 inches long, on the ground or on a trellis. It is a “burpless” variety that is easy to digest.

I have already thought of several ways I’ll use our cucumbers. One recipe, called ‘Jajek’ is delicious, spread in a pita bread sandwich or drizzled over kebabs. Jajek uses cucumber, yogurt, garlic and mint. It’s similar to Greek Tzatziki. I’ve seen several variations on recipes for Jakek. This is how I make it:

Jajek
• 3 cups yogurt (I prefer a nice thick Greek yogurt)
• 1-1/2 cups cucumber (Armenian or English), peeled and diced
• 2 cloves garlic, mashed
• 1 tablespoon mint (I use fresh mint from our garden, but dried works too)
• Salt, to taste
• Squeeze of lemon juice

Combine ingredients in a bowl and chill. Sprinkle with fresh chopped mint before serving.

Bari akh.orzh.ak or Bon Appétit in Armenian!