Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Yogurt Salad (Jajeek) Recipe
    Lost? Site Map

    Yogurt Salad (Jajeek)

    Yogurt Salad (Jajeek). Photo by K9 Owned

    1/1 Photo of Yogurt Salad (Jajeek)

    Total Time:

    Prep Time:

    Cook Time:

    8 mins

    8 mins

    0 mins

    UmmBinat's Note:

    This is a staple in our home. A simple salad that is made throughout the Middle East, Arabian influenced African countries such as Sudan were it is called Salatet Zabady bil Ajur & the Mediterranean. It is served as a mezza or salad side dish. It is especially good as a cool sauce to be paired with hot rice dishes as we do. Timman Z'affaran (Iraqi Saffron Rice With Meat), for example. Modified from Delights from the Garden of Eden by Nawal Nasrallah. Prep time does not include 30 minutes in the refrigerator.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Serves: 2

    Yield:

    Units: US | Metric

    • 1 cup plain balkan yogurt (thick yogurt, though you could use regular if you wish to)
    • 1 cup cucumber, finely diced
    • 1 garlic clove, minced and crushed
    • sea salt, to taste
    • 1 tablespoon mint, finely chopped (optional, but I do like to add it depending what it is served with) or 1 1/2 teaspoons dried mint, crushed (optional, but I do like to add it depending what it is served with)

    Directions:

    1. 1
      In a bowl stir yogurt until creamy. Add finely diced cucumber, minced and crushed garlic, sea salt to taste, and optional mint. Stir well and refrigerate for about 30 minutes before serving but not too much longer or cucumbers will lose their crunch.
    2. 2
      Enjoy!

    Ratings & Reviews:

    • on June 27, 2013

      55

      Where'd my review go?? We LOVED this!! Easy & delicious. Made for Go to Saudi Arabia in the NA/ME Forum 6/13.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2013

      55

      Excellent - I used it with greek food in place of tzatziki sauce and I found i liked the mint even better than the dill I'm used to. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2011

      55

      i really liked this ive been given a ton of cukes and i have the greek yougurt it reminds me of the greek sauce they use for gyros and i love them , i even tried it with the mint , i had my doubts garlic and mint but its actually vey good i didnt use salt i used pepper and that helped for me

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Yogurt Salad (Jajeek)

    Serving Size: 1 (179 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 86.0
     
    Calories from Fat 36
    42%
    Total Fat 4.0 g
    6%
    Saturated Fat 2.5 g
    12%
    Cholesterol 15.9 mg
    5%
    Sodium 58.5 mg
    2%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 6.5 g
    26%
    Protein 4.7 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites