jajeek iraq salad recipe
By: Maryam Mohammed
Recipe date: 24/04/2015
jajeek iraq cucumber yogurt salad
1 cup yogurt
1 cup peeled and diced cucumbers
1 clove garlic, crushed, optional
2 tsp dry mint
1/2 tsp salt
Peel and slice the cucumber lengthwise.
Discard the cucumber seeds (it will release too much water), and dice.
Mix the yogurt, cucumber, crushed garlic (if using), dry mint, and salt.
Serve cold, as an accompaniment to barbecued meats, or over rice, or as a dipping, as simply as is for a cooling appetizer