I’m back! You would think I would come back with some really awesome recipe that was going to change your life, since I haven’t posted anything for so long. Well, you’re right. Pathetically, though, I’m posting one of the easiest recipes known to man: jajakh (also spelled jajukh, I really don’t know how to spell it in English), a cold Armenian cucumber and yogurt soup. Why, you ask? Because there is NOTHING BETTER than jajakh on a hot summer day. Nothing. Since today was pretty darn hot, it just made sense. The cold yogurt, crispy cucumbers, and refreshing mint almost instantly cooled me down after long, hot day (though honestly, I spend most of the day in an air conditioned car and house, it was hot when I did step outside for a few minutes). It’s a welcome appetizer to any summer dinner, especially one on the grill. If all that isn’t enough to entice you, the whole thing takes only five minutes to assemble, and requires only a few ingredients. Try it tonight or tomorrow and see what you think.
Prep time: 5 minutes, plus however long you want it to sit before you serve it (I recommend 20 minutes or so)
1/3 English cucumber, cut into quarters lengthwise and then into bite sized pieces
1 cup plain yogurt (low-fat or fat-free is fine)
3/4 cup water
4 or 5 ice cubes
1/2 teaspoon dried mint leaves
1/4-1/2 teaspoon garlic powder
salt to taste
Mix everything in a bowl, and add salt to taste (about 1/4 teaspoon, give or take). You can also add more water, or use less, if desired. The same advice goes for pretty much any of the ingredients–just play around until you like it!