Jaan-e-ama (Afghan yoghurt and cucumber dip)
Prep 10 mins
“This yoghurt and cucumber dip is served as an accompaniment to many Afghan dishes and is much like the tzatziki of Mediterranean cuisine,” says Durkhanai Ayubi. It is served at Parwana, with the yoghurt acting to cool and balance the heat of the dishes with which it’s served.”
2 telegraph cucumbers
1 kg (4 cups) Greek-style yoghurt
1 garlic clove, crushed
2 tsp dried mint
1 tbsp coarsely chopped fresh mint leaves, plus extra leaves to garnish
1. Peel and grate the cucumbers into a bowl, then squeeze out the excess moisture over the sink with your hands. Return the cucumber to the bowl with the yoghurt, garlic, dried mint and 1 tsp salt (or to taste) and mix vigorously to combine.
2. Serve dip in a decorative bowl, garnished with the fresh mint leaves, as an accompaniment to an Afghan meal, or as a dip.
This recipe has been extracted with permission from the book Parwana by Durkhanai Ayubi with only minor style edits. Recipes by Farida Ayubi with assistance from Fatema Ayubi. Buy the book here.