If you’re looking for a cool, refreshing dish, here’s a unique yogurt recipe sent to me by Sonia Tashjian, who said this is a specialty of Van. Very little cooking is involved – just one hard-cooked egg, and one boiled beet.Robyn’s Note: If you’re too hot to boil either of those, you might cheat a little and purchase already cooked eggs, such as Eggland’s Best, and use canned or jarred beets that aren’t marinated. (Don’t tell Sonia I mentioned the short-cut; she would strongly disapprove of this suggestion!)
1 cup of matsuni (plain yogurt)1 cup of sour cream
1 hard-boiled egg
1 boiled red beet, peeled
1 cucumber, cut into chunks
1 onion, peeled, cut into quarters
1 garlic clove, peeled
small bunch of greens* (see Sonia’s notes below)
Serve with lavash or bread
PreparationIn a food processor mash the vegetables with the egg, then add the matsuni, sour cream & the salt.
Serve with dried or fried lavash or bread.
Sonia’s Notes:1.* It doesn’t matter what greens you use. I use dill & coriander (cilantro) in jajik. I haven't ever used canned beets. If it's difficult to cook the beet root, as it will takes time, sometimes I dice it or slice it, then cook.
2. Musa Daghian jajekh is with cucumber & lebneh (thick matsuni).3. The Armenians from Iran used to prepare jajik with garlic, dry mint, a lot of different greens & raisins in it.
4. Here (Yerevan) the people prepare jajik with a lot of water & serve in cups.5. In Artsakh its name is "matsnaprtosh" & prepared with greens, garlic & green onion.