Jajik is a great way to stay cool during the hot summer days. Jajik is a Middle Eastern dip made of cucumber, yogurt, and dried or fresh aromatic vegetables. There are different versions in different countries. Armenians make it with ice cubes; in Turkey it’s called Cacik and has olive oil added to it. This dip is known as a yogurt salad in Iraq. Jajik is mostly known to Americans as Tzatziki, which they use for things like tacos.
In many Middle Eastern countries, you can find Jajik on hotel buffets or served with the main course in restaurants. Served alongside rice dishes or grill meat, this cool dip is a perfect accompaniment.
In addition to being easy, quick, and refreshing, you can easily customize Jajik to your taste. Change the size of the cucumber (finely diced or larger chunks) or add your favorite dried vegetables, such as thyme, oregano, or dill. If you are in a hurry, you can just grate the cucumbers, this will help improve the texture of the dip or sauce.
On a hot day, this dip can keep you refreshed in a flash!
Wash and dry the cucumbers first. Use a teaspoon to scoop out the seeds of cucumbers. The important tip is that deseeding the cucumbers helps your dip not become watery after storing it in the fridge for a while.
Dice the cucumbers based on your desired size. If you want your Jajik to be more like a dip, you can easily grate the cucumber.
Take a mixing bowl, mix the Kalleh Full Cream Strained Yogurt, cucumber, mint, salt, and minced garlic. Add more salt to taste, or add 1/3 teaspoon ground black pepper (optional). If you are not a fan of raw garlic and its strong taste, you can skip it or substitute it with garlic powder.
Cover the bowl with plastic wrap and refrigerate for a while. Then serve chilled with a drizzle of olive oil and sumac on top.
Garlic adds an amazing flavor to Jajik. If you dislike its smell, you can always leave it out of your Jajik recipe.
The thick and creamy texture of Jajik makes it perfect for dipping hunks of pita or flatbread.