📝 About This Recipe
Jajeek is a beloved Middle Eastern staple, particularly in Iraqi cuisine, where it serves as a cooling antidote to spiced meats and warm climates. This vibrant yogurt-based condiment marries the crisp, hydrating crunch of Persian cucumbers with the pungent kick of fresh garlic and the aromatic brightness of dried mint. Unlike its Greek cousin Tzatziki, Jajeek often leans into a more herbaceous profile, making it an indispensable, refreshing side for any Mediterranean feast.
🥗 Ingredients
The Yogurt Base
- 2 cups Full-fat Greek yogurt (strained for a thicker consistency)
- 1/4 cup Labneh (optional, for extra tang and creaminess)
- 1 tablespoon Lemon juice (freshly squeezed)
The Vegetables and Aromatics
- 3-4 pieces Persian cucumbers (small and firm, finely diced)
- 2-3 pieces Garlic cloves (turned into a paste with a pinch of salt)
- 1 tablespoon Dried mint (rubbed between palms to release oils)
- 2 tablespoons Fresh dill (finely chopped)
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
For Garnish and Finishing
- 2 tablespoons Extra virgin olive oil (high quality for drizzling)
- 1/2 teaspoon Sumac (for a pop of color and acidity)
- 3-4 pieces Fresh mint leaves (for decoration)
- 1 tablespoon Walnuts (toasted and crushed for optional texture)
👨🍳 Instructions
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1
Begin by washing the Persian cucumbers thoroughly. You do not need to peel them, as the skin provides a lovely color and crunch.
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2
Dice the cucumbers into very small, uniform cubes (about 1/4 inch). Avoid grating them, as this releases too much water and can make the Jajeek runny.
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3
Place the diced cucumbers in a small bowl and sprinkle with a pinch of salt. Let them sit for 5 minutes, then pat them dry with a paper towel to remove excess moisture.
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4
Peel the garlic cloves and mince them finely. Use the side of your knife to mash the garlic with a pinch of salt into a smooth paste.
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5
In a large mixing bowl, whisk together the Greek yogurt and Labneh until the mixture is perfectly smooth and aerated.
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6
Fold the garlic paste and the fresh lemon juice into the yogurt mixture until fully incorporated.
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7
Add the dried mint by rubbing it between your palms directly over the bowl; this friction awakens the aromatic oils in the dried herb.
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8
Stir in the finely chopped fresh dill and the black pepper.
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9
Gently fold in the prepared cucumber cubes, ensuring they are evenly distributed throughout the creamy base.
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10
Taste the Jajeek and adjust the seasoning with more salt or lemon juice if necessary.
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11
Cover the bowl and refrigerate for at least 30 minutes. This chilling period is crucial as it allows the garlic and mint flavors to meld into the yogurt.
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12
When ready to serve, transfer the Jajeek to a shallow serving bowl. Use the back of a spoon to create a decorative swirl or well in the center.
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13
Generously drizzle the extra virgin olive oil into the well.
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14
Dust the top with a sprinkle of sumac and the crushed walnuts for a professional, textured finish.
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15
Garnish with a few fresh mint leaves and serve immediately while cold.
💡 Chef's Tips
Always use full-fat yogurt for the best mouthfeel; low-fat versions can become watery once the cucumbers are added. If your yogurt seems too thin, strain it through cheesecloth for an hour before starting the recipe. For a milder garlic flavor, you can blanch the garlic cloves in boiling water for 1 minute before mashing them. Dried mint is traditional and provides a specific earthy flavor that fresh mint cannot replicate—try not to skip it! If making ahead of time, add the salt just before serving to prevent the cucumbers from sweating and thinning the sauce.
🍽️ Serving Suggestions
Serve as a dip with warm, pillowy pita bread or crispy pita chips. Pair it as a side dish for charcoal-grilled lamb chops or chicken tawook to cut through the richness. Use it as a refreshing topping for a warm bowl of Mujadara (lentils and rice). Serve alongside a vibrant Fattoush salad for a complete mezze spread. Pairs beautifully with a glass of chilled Arak or a salty Ayran yogurt drink.