JAJIK
Jajik is common place in many Armenian homes.
Ingredients
2 cups unflavored yogurt
1 medium garlic glove (optional)
1/4 teaspoon salt
2 tablespoons finely chopped fresh mint or crushed dried mint
2 medium cucumbers, peeled, seeded and diced.

Directions Pour the yogurt into a mixing bowl. Mash the garlic with the salt to a smooth paste. Mix with a few tablespoons of the yogurt, then add the mixture to the remaining yogurt in the bowl. Add the mint. Blend well. Add cucumbers and toss lightly and thoroughly. Add salt and pepper. Add a little iced water to obtain a more fluid texture.

ARMENIAN YOGURT AND NOODLE SOUP
Ingredients (serves 4)
3 cups unflavored yogurt
1 egg, beaten
3 cups chicken or beef broth or water
1 cup ¼ -inch wide egg noodles, broken into small pieces
Salt to taste 
3 tablespoons butter
1 medium onion, finely chopped; and 1 tablespoon crushed dried mint.

Directions
In a saucepan or pot beat together the yogurt and egg. Bring to a boil over moderate heat, stirring constantly in one direction. (The egg will prevent the yogurt from curdling.) Stir in the broth and the noodles. Season with salt. Bring to a boil again, reduce the heat, and simmer about 10 minutes or until the noodles are tender.

Meanwhile, in a small skillet melt the butter over moderate heat. Add the onion and sauté until golden brown, stirring frequently. Stir in the mint. Remove from the heat and add the contents of the skillet to the soup. Stir and serve.

ARMENIAN NOODLE AND SPINACH BAKE
Here is an Armenian version of a dish that is encountered throughout much of the Middle East, Balkans, and Russia. Serve it either as a luncheon main course or as a side dish to poultry or meat.

Ingredients (serves 6)
1 pound of spinach
¼ cup olive oil or butter
1 medium onion, finely chopped
2 tablespoons finely chopped fresh dill
Salt and ground white pepper to taste
8 ounces medium egg noodles
4 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups milk
1 cup unflavored yogurt, at room temperature
8 ounces freshly grated Parmesan cheese.

Directions
Wash the spinach thoroughly under cold running water, discarding the tough stems and bruised leaves. Do not dry. Chop the spinach and set aside. In a heavy skillet heat the oil or butter over moderate heat. Add the onion and sauté until soft but not browned, stirring frequently. Add the spinach and dill, cover, and simmer about 10 minutes or until tender, stirring occasionally. Season with salt and pepper. Remove from the heat and reserve.

Cook the noodles as directed on the package. Drain thoroughly. Return to the pan and toss gently but thoroughly with 2 tablespoons of the butter. Set aside.

In a small saucepan melt the remaining 2 tablespoons of butter over low heat. Add the flour and cook about 2 minutes, stirring constantly. Gradually stir the milk, then the yogurt. Cook gently until the sauce is smooth, thickened, and heated through. Stir in ¾ cup of the cheese. Season to taste with additional salt and pepper. Remove from heat.

In a buttered casserole arrange alternate layers of noodles, spinach, and cream sauce, beginning and ending with noodles. Sprinkle the top with the remaining cheese. Bake in a preheated 375 degrees oven for about 45 minutes or until lightly browned. It is now ready to be served.

ICED YOGURT DRINK (TAHN)
This traditional drink, called Tahn by the Armenians and Abdug by the Persians, is consumed extensively all over the Middle East and Caucasus. Here is how it is prepared:

Ingredients (serves 2)
1 cup unflavored yogurt
¾ to 1-1/4 cups of ice cold water
Salt to taste
Fresh mint leaves

Directions
Place the yogurt, water, and salt in the container of an electric blender. Cover and whirl until frothy. Alternately, combine the ingredients in a mixing bowl and beat with a wire whisk or rotary beater until thoroughly blended and smooth. Serve chilled over ice cubes, garnished with the mint leaves, if desired. Then serve.

Excerpts of Article taken from "The Book of Yogurt"written by: Sonia Uvezian

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