Cool as a Cucumber

jajikMany years ago, in another life, I used to subscribe to a monthly magazine called House and Garden. Every issue had a themed cookbook section in the back. The most fun were the exotic ethnic cookbooks, and the best of those was in the February, 1963 issue: The Middle East Cookbook. I tried many of the recipes in that, and several of them made their way into my permanent repertoire. The best of these is a tart cucumber and yoghurt salad, just right for a hot summer’s day.

Here is a recipe for Jajik.

4 cucumbers
1 1/2 teaspoons salt
1 clove garlic, minced
2 tablespoons lemon juice
2 cups yoghurt
1 tablespoon finely chopped dill
1/4 cup olive oil
2 teaspoons chopped fresh mint

Peel the cucumbers, cut in quarters lengthwise, then slice thin. Sprinkle with the salt and let stand 15 minutes. Drain well. Mix together the garlic, lemon juice, yoghurt and dill. Mix with cucumbers. Pour oil over the top and sprinkle with mint. Serve unchilled. Serves 8.

 

 

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