Jajek — a cooling Armenian yogurt and cucumber drink-soup with garlic and mint. Refreshing served well chilled, with a few ice cubes on a hot day.
Jajek is a cool, refreshing yogurt and cucumber dip — close cousin to tzatziki and cacık — brightened with garlic and dried mint. Thinned slightly, it sits somewhere between a dip and a chilled soup, perfect for hot days. Simple and soothing, it's a lovely partner to grilled meats and spiced dishes.
Prep 10 min
Total 10 min
Easy
- 2 cups Yogurt
- 1 cup Cold Water
- 1 clove peeled crushed Garlic
- 1/2 tsp Salt
- 1 tsp Dried Mint
- 1 Cucumber
Preparation
- Place the yogurt, water, garlic and salt in a food processor and process for a few seconds.
- Transfer to a bowl and mix in the mint and cucumber.
- Best served chilled for a few hours, with a few ice cubes added when serving.
Tips from the ZestyPlate Kitchen
- Use thick, good-quality yogurt for a rich base, thinning with cold water to your preferred consistency.
- Salt and drain the cucumber first if you want it less watery and more crunchy.
- Let it chill for a few hours so the garlic and mint infuse through.
- Add a few ice cubes when serving to keep it cold and refreshing.
Frequently Asked Questions
They're very similar yogurt-cucumber dishes. Jajek is often thinner and more drinkable, sometimes served almost like a chilled soup.
Either works — grated melts into the dip, while chopped gives more texture. Drain it if you prefer a thicker result.
Yes — fresh mint is lovely, though dried mint gives the traditional, more concentrated flavour. Use both for the best of both worlds.
It's wonderful with grilled meats, rice dishes, flatbread, or as a cooling side to anything spicy.
