Jujukh (Armenian Cucumbers, Yogurt & Spearmint)

by Terese Allen

Summer 2016 Issue

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

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.