While this dish is considered an all-time favorite in the summer season, I enjoy it in all seasons. Whenever my mom made mujadarra, this was a must pairing. I often pair it with Lentil kibbe or Vospov kyufta in Armenian. The important ingredient is yogurt. It must be plain, and I am very lucky to source mine from Trader Joe’s. The brand “European yogurt” has no pectin, smooth, and a bit sour – perfect. I like adding cold water or some ice cubes as I prefer the soup version, but it can also be served as yogurt with no water or ice added.

Ingredients:

• 2 cups of full-fat plain yogurt
• 2 cloves of finely minced garlic
• 1 tsp salt (salt to taste)
• 2 tsp dried mint
• 5 Persian cucumbers, diced into small pieces
• Some fresh mint for garnish
• About 4 ice cubes to melt and bring it into a chilled soup.

Instructions:

1. In a mortar and pestle, add the garlic and salt, then mesh it to a cream.
2. In a medium bowl, add yogurt and whisk it for 2 minutes. Add the meshed garlic and mint.
3. Dice the cucumbers into small pieces and add them to the yogurt.
4. Mix it really well, add the ice cubes, and allow them to melt. Once melted, give it another mix. Serve in bowls with fresh mint as garnish.