Most, if not, all Middle Eastern cuisines have their own variation of yogurt and cucumber salad or soup. The Greeks add garlic and call it Tzatziki, the Armenians go with mint and dill and call it Jajuk. Which translates to Summer Soup. My Armenian “expert”, Jamie from I am Not the Babysitter, told me some people use more yogurt than vegetables so it is more soup like.
I make something similar that I learned in Uzbekistan (made last night in fact) and wanted to see how similar your recipe was. Quite similar but I put radishes and lots of minced garlic. And we actually add water to make it more like soup. My husband is from Bukhara where they speak Tajik and it’s called “chaka chalop” Russians add kvas (fermented bread drink) and call it “okroshka”
Your foodie lesson for the day.
The original recipe came from a college friend of my dad’s and he and mom tweaked it a little bit to make it more like a salad, which is what is listed below. If you want it more soup like, add water or kvass. Of course I might just have to search around to find some kvass to try it for myself.
This comes together quickly, but you want to make it a few hours ahead of time to let the flavors blend.
Mom likes it with leftover holiday turkey. Or you could pair it with another of my favorite Armenian recipes Monti (Manti), or just about anything else.
[Tweet “This cool and creamy yogurt cucumber salad is perfect for summer. #healthy #yummy”]
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