Red Jajik

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!)

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.