Whether you’re having yabrak (rolled vine leaves), mjadarah (bulgur or rice and lentil dish), or maqloobeh (upside down eggplant and rice dish), you will want to have njoomiyeh on the side. It’s a quick and easy Mediterranean recipe.
All my life, I asked my mom to make me the yogurt with cucumbers side dish. And that’s exactly what I used to call it. Yogurt and cucumber with garlic thingy. Until, one day, my niece, Salwa, said: “tete (Syrian for grandma) can you make us njoomiyeh?” I had never heard anyone call it like that before, but I’ve been calling it njoomiyeh ever since.
Preparation Time: 10 minutes
Servings: Share with 2 people you love
What do I need to make it?
- one small cucumber diced – I had English cucumber so I took an inch of it
- 3/4 cup plain yogurt
- A small garlic clove – crushed
- 1/2 tsp dried mint
- 1/2 tsp salt or to taste
Mix all ingredients together. Chill for 30 minutes before serving.
Tip: For a creamier texture, use plain yogurt like NoName Plain Yogurt. For a more liquidy njoomiyeh, add a bit of water and use Halal Yogurt.
I hope you enjoy njoomiyeh. I’ve still got some yogurt in the fridge. Can you suggest some recipes in the comments below?
Sahha wa hana (Arabic for bon appétit) 😊
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