Serving
(click to enlarge)

Cucumber & Yogurt Salad
Armenia
  -   Jajek   |   Turkey   -   Çacik   |   Greece   -   Tzatziki
Serves:
Effort:
Time:
Preprep:  
4 salad  
*
2 hrs  
Some
Versions of this salad are enjoyed through Greece (Greek Version), Anatolia, Caucasus, Western Asia and India (Indian version). Turks and Armenians usually season with mint, which which may be fresh, but usually dried for Turks. Here in Southern California we almost always use fresh mint and dill.



1-1/4
1/2
2
1
2
#
t
c
cl
T
Cucumbers (1)  
Salt
Yogurt (2)
Garlic
Mint, fresh
  alt. Dill
Make:   -   (2 hrs - 20 min work)
  1. If small unwaxed CUCUMBERS, cut in quarters lengthwise and slice about 1/8 inch thick crosswise. If standard waxed green blimps, peel, cut in half lengthwise and scrape out the seed mass. Cut halves lengthwise into thirds and slice crosswise about 1/8 inch. Alternatively the cucumbers can be grated.
  2. In a non-reactive bowl, tumble Cucumbers with Salt and let stand for about 1/2 hour, tumbling now and then (this helps keep the salad from becoming watery). Drain very well in a strainer.
  3. Crush GARLIC and chop very fine, Chop MINT fine. If using dried, use 2 t and crush medium. Dill can also be used fresh or dried. A combination of mint and dill is also used.
  4. Mix all ingredients with Yogurt and chill thoroughly.
NOTES:
  1. Cucumbers:   If possible use Persian or European cucumbers that don't need to be peeled or seeded. If all you can get are standard green blimps, you need to peel and seed them.
  2. Yogurt:   Use a tart natural yogurt with no sweeteners, not a heavy or bland one either - nor "fat free" - and most certainly not "Greek Yogurt" (Leban renamed to fetch a higher price in the yuppie market).
  3. Variation:   Greeks may include Olive Oil and White Wine Vinegar. For the Greek recipe see Greek Version.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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