Yogurt and Garlic Sauce

Salsat il-Liban

Preparation info
    • Difficulty


Appears in
Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

  • About

This is a variation on the appetizing jajeek salad and is closer in consistency to al-Warraq’s tenth-century jajaq (recipes). Because the yogurt is drained, the sauce will be of spreading consistency.


  • 3 cups (715 ml) yogurt
  • 1 cup (6 oz<


  • Drain yogurt for 3 hours at room temperature or overnight under refrigeration. Use cheesecloth/butter muslin or a coffee filter.
  • Drain cucumber for 3 hours, or keep under refrigeration overnight.
  • Combine all ingredients and use as a spread for sandwiches.