Jajuch is a cheese spread that we serve as an appetizer. You’ll find it at basically every holiday served with Assyrian flatbread (Lawasha, more commonly known as Lavash). My college roommate was obsessed with Jajuch whenever I made it. Years later she emailed me for the recipe because she had been “dreaming about it”. I’ve always loved it because it’s super fresh, full of herbs, and lasts all week. In junior high I would use the leftovers on toast in the morning for breakfast, then take a Jajuch sandwich to school for lunch. I got a few strange looks from the other kids but I was too busy stuffing my face to notice.
Note: once you’ve been eating Jajuch for a while, you’ll like it exactly how you like it. My mother prefers less dill and cilantro whereas my Jajuch looks like grass. My cousin Michelle always adds green onion and cayenne pepper, which I adore, but she uses small curd cottage cheese while I prefer large curd. And of course, you have to salt to your own taste. What I’m saying is, keep the cream and cottage cheese in proportion but mess around with the other stuff until you get it how you like it.
1 – 16 oz cottage cheese (2%)
1 – 8 oz cream cheese
½ bunch of dill
½ bunch of cilantro (stems too)
¾ tsp salt
½ a green pepper, chopped
½ a cucumber, peeled, seeded, and chopped
Combine all ingredients in a bowl and mix. That’s it. (Exhausting, I know).