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| Jaji |
| DOWNLOAD RECIPE |
| Jaji is Armenian and very oniony. You may want to start with only the inner leaves of one scallion rather than three whole ones, or use chives. Jaji can be used as a dip or a sandwich spread. The recipe is from The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal. Makes 2 1/2 cups. |
- 1 cup cottage cheese
- 1 cup yogurt cheese
- 1/3 cup green pepper, finely chopped
- 3 scallions, chopped
- 1/3 cup celery, finely chopped
- 1/2 tsp. dill weed
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| Blend cottage and yogurt cheese with potato masher or put throughfood mill. Add green pepper, scallions, celery, and dill weed. |
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