Jajek (cucumber yogurt salad)
A Middle Eastern Cucumber and Yogurt Salad recipe from Recipelink.com. I served this with the Armenian Lentil Soup that I found on BigOven. It was a good compliment, but I think it might go best with kababs. I used fresh mint instead of dried and it was fine.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
salads
side dish
vegetarian
middle eastern
cucumber
lunch
summer
bold
lunch
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt to taste
- 2 cloves garlic minced
- 1 1/2 cups cucumbers peeled and diced
- 1 tablespoon mint dried, crushed
- 3 cups yogurt
- Carbohydrate 15.0322525 g
- Cholesterol 11.025 mg
- Fat 2.9121875 g
- Fiber 0.34990000128746 g
- Protein 10.0536075 g
- Saturated Fat 1.85696675 g
- Serving Size 1 1 Serving (226g)
- Sodium 130.1315 mg
- Sugar 14.6823524987125 g
- Trans Fat 0.165155 g
- Calories 125 calories
Mash garlic with salt to taste. Combine with yogurt in bowl and mix well. Stir in cucumbers and 1 Tbsp dried and crushed mint. Cover and refrigerate. Serve chilled. Sprinkle with additional crushed mint before serving.
