Jajek
This cool yogurt sauce appears across the Levant, a simple vehicle for garlic's sharpness and mint's dry perfume. The technique is straightforward, but the proportions matter: too much water and you lose the yogurt's tang, too little and it becomes paste. Dried mint here isn't a substitute for fresh, it's the intended flavor, delivering an almost medicinal brightness that cuts through rich mezze plates and grilled meats with surprising force.
Instructions
Place yogurt, water, garlic and salt in food processor and process for a few seconds.
Transfer to a bowl and mix with mint and cucumber.
Best served chilled for a few hours.
When serving, add a few ice cubes to add additional refreshment! Makes about four servings..
Make it personal.
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