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Jujukh (Armenian Cucumbers, Yogurt & Spearmint)

Prep Time:  15 minutes

     Serves:  6

Enjoy this versatile (and super-easy) preparation as a salad or side dish, a bread dunk or sauce for rice pilaf. To turn it into a cooling summer soup, stir in crushed ice a few minutes before serving.

Ingredients

  • 4 cups plain Greek-style yogurt
  • 2 tsp. finely minced garlic, mashed to a paste with flat of a knife
  • 2 medium or 4 small cucumbers, peeled (or not), seeded and diced
  • 4 Tbsp. chopped fresh spearmint
  • Salt and pepper
  • 2 Tbsp. extra virgin olive oil

Directions

  1. Whisk yogurt, garlic and 1/2 cup cold water in a bowl. Stir in diced cucumbers and most of the mint, plus salt and pepper to taste. Swirl in olive oil and sprinkle with remaining mint.

Notes

Suggestions Enjoy this versatile (and super-easy) preparation as a salad or side dish, a bread dunk or sauce for rice pilaf. To turn it into a cooling summer soup, stir in crushed ice a few minutes before serving.