Oct 25 2010
Jajeek – recipe
Now, many of you may have heard of Tzatziki. It’s a delicious thick yogurty sauce usually containing cucumber and a combination of other ingredients. Jajeek is it’s more fluid counterpart.
Jajeek is fairly easy to make, what I find makes or breaks it is good yogurt. Please try to find one that is nice and creamy. It doesn’t have to be a thick Greek yogurt, just not a clumpy one.
And, what can you do with jajeek besides dipping your lamb in it or eating it straight from the container?? Well, it goes great mixed with rice, spread on bread, on gyros, with grilled meats, on a burger, with falaffel or meatballs …I could go one and one. It’s very versatile, and you can add as many other ingredients as you like such as bell pepper, mint, lemon juice, etc. The best part is that my children love it so very much. The baby shakes with excitement when he sees it, and I once watched my older son climb over the table, grab the bowl, and drink it all before we even sat down to eat. What can I say, it’s yummy!
You can find the original recipe here.
Ingredients:
1 clove Garlic
1/2 teaspoon Salt
2 Cups creamy Yogurt
1 English Cucumber, peeled and grated
1 2cm piece of Ginger, grated
2 Tablespoons minced Dill
Directions:
With a mortar and pestle, grind together the garlic and salt (trust me this makes a difference in flavor) until the garlic is mashed into a paste.
Mix together all ingredients in a bowl or tupperware and use immediately or the next day.
Makes about 3 cups.
