Armenian Cucumbers: a 3,000 year-old favorite and a recipe for Chilled Yogurt-Cucumber Soup (Jajik)

Armenian cucumber

Now that summer is here, it’s time to turn off the oven and think about cool, refreshing foods.

When I think of summer, cucumbers come to mind – as in “cool as a cucumber.” The high water content of the cucumber provides a moist, cooling effect to the palate.

My grandmother called cucumbers “varoonk.” My father sprinkled salt on their thin, moist slices to bring out their goodness. My niece and nephew would fight over cucumbers when they were little. I just like them for their cool, crisp snap when biting into one.

As mentioned in an earlier post, our friend Taniel Koushakjian is growing Armenian cucumbers in his D.C. garden. But, did you know that the Armenian cucumber is actually a variety of melon?

It’s related to the muskmelon and is known by several names: yard-long cucumbers, snake cucumbers, and snake melons. The Armenian cucumber is long, slender, not bitter, is burpless, easy to digest, can be eaten with the skin still on, and – tastes like a cucumber.

Here’s a favorite hot-weather recipe:

Chilled Yogurt-Cucumber Soup (Jajik)
Yield: about 4 servings

1 long, seedless cucumber, washed & peeled
2 cups plain yogurt
½ cup cold water
1 clove garlic, squeezed through a garlic press, or hand-mashed (optional)
Dash salt
2 tsp. crushed dried mint

1. Cut the cucumber in quarters, lengthwise. Slice each section into thin pieces.
2. In a large bowl, whisk together the yogurt with the water.
3. To the yogurt, stir in cucumbers, garlic, if using, salt, and mint. To keep this very cold, add a few ice cubes. Cover and refrigerate until ready to serve.
4. To serve, stir, ladle into bowls, and add an ice cube in each bowl. Garnish with fresh sprigs of mint.

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  1. Unknown June 22, 2010 at 2:28 pm

    I adore this soup and had it at home growing up. Your recipe looks exactly like what my mom made. Thanks for posting it.

  2. capecodmermaid December 19, 2010 at 1:42 am

    My grandfather used to make us eat this when we were little kids. I haven't eaten it since then but this sounds good, so as soon as it's warm again….

  3. The Smarty Planner July 7, 2011 at 5:54 am

    This comment has been removed by a blog administrator.

  4. Robyn July 7, 2011 at 3:56 pm

    Heidi, Thanks for featuring our recipe and mentioning our blog on your site!
    With appreciation, Robyn and Doug

  5. Sonia February 23, 2012 at 1:15 pm

    I would like to suggest also another version of jajik, it's from Van.

    1 cup of matsuni
    1 cup of sour cream
    1 hardly boiled egg
    1 boiled red beet
    1 cucumber
    1 onion
    1 garlic clove
    small bunch of greens
    lavash or bread
    In a food processor mashed the vegetables with the egg, then add the matsuni, sour cream & the salt. Serve with dried or fried lavash or bread.

    1. Robyn February 23, 2012 at 3:59 pm

      Thank you for your recipe, Sonia. I have one question: do you mean one HARD boiled egg? 'HARDLY' suggests the egg isn't fully cooked. I just want to be sure of your meaning.

    2. Sonia March 1, 2012 at 10:40 am

      yes, Robyn, I would like to say Hard boiled egg. I'm mistaken.

    3. L. July 11, 2020 at 10:02 pm

      Thanks Sonia, I am Vanetsi too!

  6. debbi June 17, 2013 at 7:06 pm

    HELP! my soup is thick, I used greek yogurt, should I just add more water? It appears more like a sauce.

    1. Robyn June 17, 2013 at 7:20 pm

      Hi Debbi,
      Greek yogurt needs to be diluted if using it for a soup recipe – so, yes, add water and enjoy!

  7. Anonymous July 5, 2015 at 7:13 am

    This comment has been removed by a blog administrator.

  8. Unknown August 28, 2018 at 9:28 pm

    I grew Armenian cukes in my garden this year & everyone loves them! Just found one the other day that is huge! 17" long & 12" around – Im going to make some soup.


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