The summer heat wave across America has been insane! With 100 – plus degree temperatures hovering over much of the country, who wants to cook or bake?
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!)
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| Red Jajik |
Ingredients
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
salt
small bunch of greens* (see Sonia’s notes below)
Serve with lavash or bread
In 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.
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.
3. The Armenians from Iran used to prepare jajik with garlic, dry mint, a lot of different greens & raisins in it.
5. In Artsakh its name is “matsnaprtosh” & prepared with greens, garlic & green onion.
JAJIK PREPARED BY MARASHTSIS & AINTEPTSI ARMENIANS CONTAINS MINT, CUCUMBER, SALT AND HOME-MADE MADZOON. THAT'S IT. SOMETIMES A BIT OF GARLIC IS THROWN IN.
It looks delicious! Regards! 🙂
A trick that I have found with root vegetables like beets and potatoes: Cook them in the microwave.
Don't peel them (the skin keeps them from drying out). Prick them with a knife a few times all over. Put them in for about 3 minutes. Once you hear them steaming (about 1 1/2 min), turn them over so they cook evenly. Adjust the time and avoid overcooking.
This method is much faster than boiling and it prevents the vitamins from getting lost in the water. The only drawback is you really have to watch them to prevent them from drying out.
Great idea…thanks!