Similar to its Greek cousin, Tzaziki, Jajeek is a super quick and easy salad/dip to make. With four basic ingredients of yogurt, cucumber, mint and garlic, you’ve got a cool, refreshing dish with a flavorful punch. It’s delicious with pita chips, on top of kabob, or even on its own.
This salad always reminds me of my Nana’s kitchen. Every time I went to my grandparents’ house, jajeek would be waiting for me in the fridge right next to the rice and hummus ready to be devoured for my mid-day meal or after school snack. Thank you Nana for always having the best snacks in your fridge!
The recipe can easily be adjusted to fit your particular taste, texture and flavor preferences. The texture of your jajeek can greatly depend on the type of lebne (description below) you buy. The lebne I buy from my local Whole Foods is a bit thicker than the texture I like for Jajeek. That’s why I add a little bit of kefir (yogurt drink) to the salad to help make it creamier. Or for the creamiest, yet tangy jajeek on the planet, take a queue from Nana and add sour cream. Want to add extra bite? Add more garlic! Cucumbers your fav? Throw another one in!
Experiment and enjoy. Don’t forget to share how you like your jajeek by commenting on this post.
- 2 cups chopped cucumbers (about 4 small Persian cucumbers)
- 1 cup lebne*
- 2 tbsp kefir
- 3/4 tsp salt
- 1 tsp minced garlic
- 1/2 tsp dried crushed mint leaves
- sumac for garnish
- Peel cucumbers and chop into small pieces. The size of your chopped cucumber is based on your preference. I like to add a little more texture to my jajeek, so I chop my cucumber into medium-sized pieces
- Combine and stir chopped cucumbers, lebne, kefir, salt, minced garlic, and crushed mint leaves into a bowl.
- You can add more salt and garlic to taste.
- Sprinkle mint and sumac on salad as a garnish before serving.