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Jajik (Arabic tzatziki): recipe illustration
Salads & starters

Jajik (Arabic tzatziki)

A fresh sauce of yogurt, grated cucumber and garlic, flavoured with dried mint. Served as a dip with warm bread or alongside grilled meats, it softens spicy dishes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

187 kcal per serving

Protein
4.8 g
Carbohydrates
7.9 g
of which sugars
6.3 g
Fat
15 g
of which saturated fat
8.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Grate the cucumber over a sieve, sprinkle with salt and let it drain for 10 minutes, then squeeze it firmly to remove the water.
  2. Crush the garlic with a pinch of salt until you get a paste.
  3. In a bowl, mix the yogurt, crushed garlic, drained cucumber and dried mint.
  4. Season with the lemon juice, pepper and a little salt, then mix well.
  5. Chill for 30 minutes so the flavours can blend.
  6. When serving, drizzle with a thread of olive oil and decorate with fresh mint.

Variations and tips

Lighter version. Replace half the Greek yogurt with strained fromage blanc.

Using what's easy to find. Plain Greek-style yogurt can be swapped for plain yogurt drained in a sieve for an hour.

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Original Ecomely recipe.