October Recipe of the Month — Jajic Middle-Eastern Cucumber Salad

(Photo by Marusa Jonas, Nutrition Education Program)
(Photo by Marusa Jonas, Nutrition Education Program)

By Emily Gratopp, MS, Extension Educator in Lancaster County

Be inspired by the fact that several members of the 4-H True Leaders in Equity team are Middle Eastern, and try this refreshing Jajic recipe. It is formally known as a salad, but I prefer it as a veggie dip or sauce on meat and rice dishes.

(Yield: 6 servings)

• 3–5 Persian cucumbers OR 1 large cucumber, scrubbed with clean vegetable brush under running water, chopped*
• 2 Tablespoons fresh mint, gently rubbed under running water, finely chopped OR
• 2 teaspoons dried mint
• 1/4 cup fresh dill, gently rubbed under running water, finely chopped**
• 1 cup plain non-fat Greek yogurt
• 2 garlic cloves, minced
• 1/2 teaspoon salt (optional)

1. Wash hands with soap and water.
2. Combine all ingredients in a medium-sized bowl. Refrigerate until serving.
3. Serve chilled with meat and fish dishes, or as a dip with pita bread.
4. Store leftovers in a sealed container in the refrigerator for up to 4 days.

NOTES: *To serve the salad as a dip, grate cucumbers instead of chopping.
**Substitute or add more fresh herbs to taste, such as parsley, cilantro or chives.

Nutrition Information: Serving Size (1/2 cup); Calories 30; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 15mg; Total Carbohydrates 4g; Fiber 0g; Total Sugars 2g, includes 0g Added Sugars; Protein 4g; Vitamin D 0%; Calcium 4%; Iron 0% and Potassium 2%


SOURCE: This recipe was created in collaboration with Community Crops and Yazidi Project.