This is my version of jajukh, a savory yogurt sauce that pairs nicely with the eggplant dish Iman Bayaldi that I recently posted. Jajukh has a wonderfully cooling effect and can be served atop most foods.
The basis is madzoon, which is the Armenian word for plain yogurt. I like my jajukh on the thick side, so I incorporate labne (kefir) cheese, which I pick up from the Armenian market every so often. You can find labne at most Middle Eastern markets, if you don’t live in Fresno.
(Watered down labne is called tahn and is lovely to drink on a hot day, so that’s another variation you might want to try if you invest in the cheese, and don’t want it to go to waste.)
If you like Greek tatsiki sauce or Indian raita, you are sure to enjoy this!
- 1.5 cup Plain yogurt (nonfat or regular)
- 0.5 cup Labne (Kefir) cheese
- 1 cucumber, peeled and grated
- 1/4 tsp salt
- a few drops of olive oil
- 1 large garlic clove, mashed (or minced)
- 4 sprigs worth of mint leaves, coursely chopped
- cold water as needed (to adjust thickness)
- black pepper to taste
- Combine ingredients in a bowl, stir, and serve!