Jajig (Tzatziki)
Jajig is a family favourite and over the summer months is a regular at barbeques with many friends or small family dinners. Jajig is similar to tzatziki but has a thicker consistency. We like it super thick so that you need to dollop it from the serving spoon.
Jajig (Tzatziki)
A thick version of tzatziki that we use as a side salad dish rather than a dip
Ingredients
- 1 kilogram Greek yoghurt
- 4 medium Lebanese cucumbers
- 2 cloves garlic (crushed)
- 1½ teaspoons cooking salt
- 1 tablespoon dried mint
Instructions
- Slice cucumbers in half lengthwise and scoop out all of the seeds with a teaspoon.4 medium Lebanese cucumbers
- Slice each half into around 5-6 thinner slices lengthwise
- Place a double layer of paper towels in a large mixing bowl. Chop cucumber slices and place on the paper towels. Squeeze gently to remove all excess liquid.
- Remove and discard paper towels. Crush garlic onto the cucumber.2 cloves garlic
- Spoon out the yoghurt into the bowl and add the salt and mint.1 kilogram Greek yoghurt, 1½ teaspoons cooking salt, 1 tablespoon dried mint
- Stir well to combine.
Notes
Greek yoghurt makes jajig thicker, as does removing the seeds from cucumbers and squeezing the chopped cucumber with a paper towel. If you don’t mind your jajig a little thinner, then feel free to skip these steps.
To prepare jajig as a dip like tzatziki, chop the cucumbers into smaller pieces.
Nutrition
Calories: 40kcalCarbohydrates: 4gProtein: 6gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gTrans Fat: 0.003gCholesterol: 3mgSodium: 197mgPotassium: 162mgFibre: 0.3gSugar: 3gVitamin A: 76IUVitamin C: 2mgCalcium: 67mgIron: 0.3mg
