Jajik: Iraqi Cucumber Yogurt Sauce
This tangy jajik, featuring Greek yogurt, diced cucumber, lemon, garlic, and mint, is a refreshing Middle Eastern sauce—perfect for shawarma, grilled meats, and more.
or read on for step-by-step instructions with photos
Your New Favorite Cucumber Yogurt Sauce
As an Iraqi-Canadian, I grew up eating this simple jajik sauce all the time. We’d serve it alongside grilled ground beef kebabs and rice dishes for a refreshing contrast—but honestly, I could eat it straight from the bowl. It’s that good.
Unlike Greek tzatziki or Turkish cacik, this Iraqi version is chunkier and made entirely with fresh ingredients. The cucumber is finely diced (not grated) for texture, and only fresh mint and garlic are used—no dried herbs or spices here.
Once you try it, you’ll want to put it on everything. It’s creamy, tangy, and cooling—the perfect match for anything rich, spicy, or grilled—or just for scooping up with pita.
Why You’ll Love This Iraqi Jajik Recipe
Quick & easy: Ready in just 10 minutes with a few fresh ingredients.
Thick and creamy: Deseeding the cucumber and using full-fat Greek yogurt or labneh keeps it rich and prevents a watery texture.
Perfect for meal prep: This chunky cucumber yogurt sauce stays fresh in the fridge for several days and tastes even better as the flavors meld.
What’s Coming Up in This Quick Recipe for Jajik
My Tips: How to thicken your own yogurt at home and get the perfect texture every time.
Substitutions: Easy swaps to make it vegan, try different herbs, or mellow the garlic.
Storage: How many days jajik lasts in the fridge, and how to refresh leftovers.
Serving Suggestions: Delicious ways to enjoy this yogurt cucumber sauce—from building chicken shawarma plates and stuffed pitas to mezze spreads and meal-prep bowls.
FAQs: Answers to common questions, like whether to peel the cucumber, what yogurt works best, and how jajik compares to tzatziki, cacik, and raita.
But first, I’ll walk you through this authentic Iraqi jajik recipe step-by-step—so you can start spooning it onto everything.
Let’s get mixing!
What You’ll Need to Make This Jajik Yogurt Sauce
Jajik Ingredients
1½ cups full-fat Greek yogurt (or labneh for extra thick texture)
1 English cucumber, deseeded and finely diced
1 handful fresh mint leaves, finely sliced (chiffonade)
1 clove garlic, finely minced or grated
1 tablespoon lemon juice (about ½ lemon)
1 teaspoon salt, or to taste
Equipment for Making Jajik at Home
Knife and cutting board
Mixing bowl and spoon
Lemon juicer or reamer (optional)
Makes: About 2 cups (4–6 servings)
Prep: 10 min
How to Make Jajik
Step-by-Step with Photos
Step 1: Prep the jajik ingredients
Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, and finely dice. Slice the mint into thin ribbons, mince or grate the garlic, and add everything—yogurt, cucumber, mint, garlic, lemon juice, and salt—to a mixing bowl.
💡 Pro Tip: For the best flavor and look, slice the mint using the chiffonade method: stack the leaves, roll the whole stack tightly into a cylinder, and cut across into fine strips. This keeps the mint from bruising and gives your jajik a clean, beautiful finish.
Step 2: Mix and season the jajik to taste
Stir everything together until evenly distributed. Taste and adjust the salt and lemon juice until the sauce pops—just be careful not to add too much lemon juice, as it can make the cucumber yogurt sauce watery.
Step 3: Chill, then serve
Cover and chill the jajik in the fridge for at least 10 to 15 minutes to let the flavors meld, or up to overnight if you're prepping ahead. Serve it as a dip, side, or creamy sauce alongside your favorite Middle Eastern dishes.
My Tips for the Best Cucumber Yogurt Sauce
Always deseed the cucumber: Removing the seeds helps prevent excess moisture and keeps your jajik thick and creamy. It’s a simple step that makes a big difference.
Make your own thick yogurt: If you don’t have Greek yogurt, just strain plain yogurt in a cheesecloth-lined sieve set over a bowl in the fridge overnight. For an ultra-thick texture, make homemade labneh by letting it strain for up to 2 days.
Slice mint the right way: Chiffonade your mint for the best flavor and presentation. It’s a French technique where you stack the leafy herbs, roll them tightly, and slice into thin ribbons. This keeps the herbs from bruising and gives your sauce a fresh, clean finish.
Jajik Ingredient Substitutions
Yogurt: Full-fat Greek yogurt or labneh (extra-thick strained yogurt) gives the richest flavor and creamiest texture. For a lighter result, you can use low-fat or regular plain yogurt—it’ll just be a bit thinner.
Vegan option: Use a plant-based Greek-style yogurt for a similar consistency. Just keep in mind that many plant-based yogurts contain stabilizers and won’t strain like dairy if you plan to thicken it yourself.
Herbs: No fresh mint? Fresh dill or parsley makes a great alternative. Just skip the dried herbs—they lack the brightness and freshness this cucumber yogurt sauce needs.
Garlic: Sensitive to raw garlic? You can leave it out completely or just rub the inside of your mixing bowl with a sliced clove. It gives a gentle garlic aroma to the jajik without the sharp bite.
Cucumber: Persian cucumbers are an excellent substitute for English cucumbers. They have fewer seeds, so you can skip deseeding while still getting great texture.
Lemon juice: If you’re out of lemon, a splash of red wine vinegar or white vinegar can add a similar tanginess. Just use it sparingly—too much can thin the sauce.
How to Store Leftover Jajik
Fridge: Jajik will stay fresh in the refrigerator for up to 3 days. After that, the cucumbers may soften, and the freshness from the mint and garlic can start to fade.
Use a non-reactive container: Glass or ceramic is best for storing yogurt-based sauces like this one. Yogurt’s natural acidity can react with metal or absorb flavors from lower-quality plastic containers.
How to refresh jajik: If your sauce starts to separate or get watery, give it a good stir and strain it briefly in cheesecloth to bring back that thick, creamy texture.
Jajik Serving Ideas
Build a shawarma plate: This creamy cucumber yogurt sauce is right at home next to baked chicken shawarma thighs, bulgur pilaf, tabbouleh, quick-pickled red onions, roasted Mediterranean vegetables, and a drizzle of tahini sauce (pictured below).
Pair it with grilled meats: Jajik makes the perfect cooling contrast for smoky grilled lamb roast, fire-grilled flank steak, chicken shish kebab skewers, or classic Iraqi ground beef kebabs.
Tuck it into wraps: Use it as a creamy base for pita wraps stuffed with a crunchy Middle Eastern chopped salad and crispy falafel, grilled eggplant, or pan-seared halloumi.
Add it to healthy bowls: Finish off meal-prep grain bowls with a dollop of this refreshing cucumber yogurt sauce. Pair it with quinoa, roasted veggies, my easy kettle-boiled eggs, and make-ahead marinated green beans for a balanced, flavor-packed meal.
Serve it as part of a mezze spread: Set out jajik as a dip with Middle Eastern appetizers like hummus, baba ganoush, zhoug (spicy herb dip), olives, and dolma (stuffed grape leaves), with pita on the side for dipping.
Jajik Recipe FAQs
What is jajik sauce?
Jajik is a traditional Middle Eastern yogurt sauce made with cucumber, garlic, mint, and lemon juice. It's similar to other yogurt-based dips like tzatziki or raita, but the Iraqi version is chunkier, made with diced cucumber, and uses only fresh ingredients—no dried herbs or spices.
Where is jajik from?
Jajik is popular in countries like Iraq, Turkey, and Armenia. It's commonly served as a cooling side with grilled meats, rice dishes, or anything rich and spicy.
How do you pronounce jajik?
Jajik is pronounced like “jah-jeek”. It can also be spelled jajeek, jajuk, or jujek, but they all refer to a similar refreshing cucumber yogurt sauce common in Middle Eastern and Mediterranean cuisines.
What’s the difference between Greek tzatziki, Turkish cacik, Indian raita, and Iraqi jajik?
The main difference between these cucumber yogurt-based sauces comes down to texture, flavor, and regional ingredients:
Greek tzatziki is thick and creamy, made with grated cucumber, fresh dill, and a bold hit of garlic.
Turkish cacik uses grated cucumber as well, but can range in thickness, from a dip-like consistency to a thinner, soup-like version diluted with water.
Indian raita typically includes finely chopped vegetables like cucumber, onion, or tomato, and is seasoned with warming spices such as cumin, coriander, or mustard seed.
Iraqi jajik stands out for its chunkier texture with finely diced cucumber and its use of only fresh ingredients—mint, garlic, and lemon—with no added spices or dried herbs.
What’s the best yogurt to use for jajik?
The best yogurt for jajik is a thick, full-fat variety like Greek yogurt or labneh for that rich, creamy texture. Regular plain yogurt works too, but it will be thinner. To thicken your own yogurt at home, strain it in a cheesecloth-lined sieve over a bowl in the fridge overnight.
Do I need to peel cucumbers for jajik?
No, there’s no need to peel cucumbers for jajik. English or Persian cucumbers have thin, tender skin that adds a pleasant color and texture to the sauce.
That’s it—enjoy your fresh, tangy jajik!
This jajik recipe was one of the first things I learned to make as a kid. It’s so simple—just a bit of chopping and mixing—and I loved it so much that I was always excited to make it myself.
We usually served it with grilled kebabs and pita. I’d build little sandwiches with ground beef kebab, grilled tomato, onions, pickles, fresh herbs, and a big dollop of jajik—a perfect mix of flavors and textures in every bite.
It’s still one of my favorites—easy, refreshing, and goes with just about everything. What’s not to love?
Pin This Middle Eastern Jajik Recipe for Later!
Iraqi Jajik Recipe (Yogurt Cucumber Sauce)
Cool, creamy, and tangy—this chunky yogurt cucumber sauce with mint and garlic is the ultimate side for grilled meats, wraps, and mezze spreads.
Makes: About 2 cups (4–6 servings) Prep: 10 min
Dietary Notes: Gluten-free, Egg-free, Vegetarian, Low-carb
Jajik Ingredients
1½ cups full-fat Greek yogurt (or labneh for extra thick texture)
1 English cucumber, deseeded and finely diced
1 handful fresh mint leaves, finely sliced (chiffonade)
1 clove garlic, finely minced or grated
1 tablespoon lemon juice (about ½ lemon)
1 teaspoon salt, or to taste
Quick Instructions to Make Jajik
Prep the jajik ingredients. Cut the cucumber in half, deseed, and finely dice. Mince garlic, chiffonade the mint, and add everything to a bowl with the yogurt, lemon juice, and salt.
Mix and adjust seasoning. Stir until combined, then taste and adjust with more salt and lemon juice. Go easy on the lemon to avoid overly thinning the sauce.
Chill and serve. Cover and refrigerate for at least 10–15 minutes (or overnight) for best flavor. Serve with grilled meats, wraps, or as a cooling dip.
Top Tips for The Best Homemade Jajik
Make your own thick yogurt: No Greek yogurt? Strain plain yogurt overnight in a cheesecloth-lined sieve over a bowl. For an ultra-thick, labneh-style texture, let it strain for up to 2 days.
Slice mint the right way: Chiffonade fresh mint by stacking, rolling, and slicing into thin ribbons. This keeps the flavor bright, prevents bruising, and looks beautiful in the finished cucumber yogurt dip.
Tame the garlic: Sensitive to raw garlic? Skip it entirely, or rub the inside of the mixing bowl with a sliced clove—it adds subtle flavor without the sharp bite.
For more, check out my tips, substitutions, storage tips, serving ideas, and FAQs!
Did you try this easy jajik recipe?
Let me know how it went or how you made it your own. Leave a comment below or tag me on Instagram @onecreativecook, I always love seeing your creations!
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