Summer is here, and with it comes the abundance of fresh and delicious Armenian cucumbers. Whether you’re looking to add a refreshing twist to your meals or simply want to enjoy the flavors of the season, these 18 Armenian Cucumber Recipes are sure to please.
From classic dishes like Armenian Cucumber Tzatziki Dip to innovative creations like Armenian Cucumber and Avocado Sushi Rolls, we’ve got you covered. Whether you’re in the mood for a light and refreshing salad or something more substantial, our collection of recipes is guaranteed to inspire your culinary creativity.
In this article, we’ll be diving into some of the most delicious and easy-to-make Armenian Cucumber Recipes that are perfect for summer. From soups and salads to main courses and desserts, there’s something for everyone. So, without further ado, let’s get started!
Armenian Cucumber and Mint Yogurt Soup
A refreshing summer soup that combines the cooling flavors of cucumber, mint, and yogurt.
Ingredients:
– 2 large cucumbers, peeled and diced
– 1/4 cup fresh mint leaves
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 4 cups water
– 2 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine cucumbers, mint leaves, and 1 cup of water. Blend until smooth.
2. In a large pot, combine the cucumber mixture, yogurt, lemon juice, and salt. Stir to combine.
3. Add the remaining 2 cups of water and olive oil to the pot. Bring to a simmer over medium heat.
4. Reduce heat to low and let soup cook for 10-12 minutes or until flavors have melded together.
5. Serve warm or chilled, garnished with additional mint leaves if desired.
Cooking Time: 15 minutes
Grilled Armenian Cucumber Salad with Feta
This refreshing summer salad combines the sweetness of grilled Armenian cucumbers with the tanginess of crumbly feta cheese, all tied together with a drizzle of zesty lemon juice.
Ingredients:
– 4-6 Armenian cucumbers
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush Armenian cucumbers with olive oil and season with salt, pepper, and minced garlic.
3. Grill cucumbers for 3-4 minutes per side, or until slightly charred.
4. In a large bowl, combine grilled cucumbers, crumbled feta cheese, and lemon juice.
5. Toss to combine and adjust seasoning as needed.
6. Garnish with fresh parsley or dill, if desired.
7. Serve immediately.
Cooking Time: 15-20 minutes
Armenian Cucumber and Tomato Gazpacho
Cool down with this refreshing Armenian twist on the classic Spanish soup!
Ingredients:
– 2 large cucumbers, peeled and chopped
– 2 large tomatoes, cored and chopped
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 1/4 teaspoon paprika
– 2 cloves garlic, minced
– 2 cups water
Instructions:
1. In a blender or food processor, combine cucumbers, tomatoes, red wine vinegar, olive oil, dill, salt, pepper, paprika, and garlic.
2. Blend until smooth, then transfer to a large bowl.
3. Add water and stir well.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15 minutes (prep time) + chilling time
Pickled Armenian Cucumber Spears
A refreshing twist on traditional pickles, these crunchy and tangy Armenian cucumber spears are perfect for adding a burst of flavor to any meal.
Ingredients:
– 12-15 Armenian cucumbers (or similar variety)
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon salt
– 1 tablespoon sugar
– 1/4 teaspoon black pepper
– Fresh dill, chopped (optional)
Instructions:
1. Slice the Armenian cucumbers into 3-inch spears.
2. In a large bowl, combine vinegar, water, salt, sugar, and black pepper. Stir until dissolved.
3. Add the cucumber spears to the pickling liquid and let them sit at room temperature for at least 2 hours or overnight in the refrigerator.
4. Just before serving, garnish with chopped fresh dill if desired.
Cooking Time: 2-24 hours
Armenian Cucumber and Avocado Sushi Rolls
Experience the unique fusion of Armenian flavors with this refreshing twist on traditional sushi rolls. Crunchy cucumber, creamy avocado, and tangy feta cheese come together in perfect harmony.
Ingredients:
– 1/2 cup cooked Japanese short-grain rice
– 1/4 cup finely chopped fresh Armenian cucumbers
– 1 ripe avocado, mashed
– 2 tablespoons crumbled feta cheese
– 1 sheet of nori seaweed
– Salt and sesame seeds for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the nori sheet into desired roll size.
3. Place a thin layer of sushi rice onto the nori, leaving a small border at the top.
4. Arrange the chopped cucumber, mashed avocado, and crumbled feta cheese in the center of the rice.
5. Roll the sushi using gentle pressure, applying even pressure to form a compact roll.
6. Slice into individual pieces and garnish with salt and sesame seeds if desired.
Cooking Time: 15 minutes ( preparation time: 10 minutes, cooking time: 0 minutes)
Armenian Cucumber Tzatziki Dip
Experience the refreshing taste of Armenia with this simple and delicious dip, perfect for warm days or as a side to your favorite dishes.
Ingredients:
– 4 large cucumbers, peeled and grated
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a large bowl, combine the grated cucumber and salt. Let it sit for 10-15 minutes to allow excess water to drain.
2. Squeeze out as much liquid as possible from the cucumber mixture using a cheesecloth or a fine-mesh sieve.
3. In a separate bowl, whisk together the yogurt, garlic, lemon juice, salt, and pepper until smooth.
4. Add the drained cucumber mixture to the yogurt mixture and stir well to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with chopped fresh dill, if desired.
Cooking Time: 15-20 minutes (includes draining time)
Armenian Cucumber and Watermelon Salad
This refreshing salad is a classic Armenian summer treat, perfect for hot days when you need a cool and flavorful pick-me-up.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 3 cups diced watermelon (seedless)
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine the cucumber slices and watermelon cubes.
2. Sprinkle the parsley over the top of the mixture.
3. Squeeze the lemon juice over the salad, making sure everything is well coated.
4. Season with salt to taste.
Cooking Time: None! This salad is ready in just a few minutes.
Armenian Cucumber and Chickpea Salad
A refreshing and flavorful salad that combines the crunch of cucumbers with the creaminess of chickpeas, all tied together with a zesty dressing.
Ingredients:
– 2 large Armenian cucumbers, peeled and thinly sliced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cucumber slices, chickpeas, and parsley.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in 5 minutes.
Stuffed Armenian Cucumber Boats with Quinoa
Discover the refreshing charm of this Mediterranean-inspired dish, where crunchy cucumbers are filled with nutty quinoa and savory herbs. Perfect for a light summer meal or as an appetizer.
Ingredients:
– 4-6 Armenian cucumbers
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the cucumbers and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked quinoa, parsley, feta cheese (if using), garlic, salt, and pepper.
4. Stuff each cucumber boat with the quinoa mixture, dividing it evenly among the four to six boats.
5. Drizzle the tops with olive oil and place on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the cucumbers are tender and the filling is lightly toasted.
Cooking Time: 20-25 minutes
Armenian Cucumber and Basil Pesto Pasta
A refreshing summer twist on traditional pesto pasta, this dish combines the bold flavors of Armenian cuisine with the simplicity of a light and easy meal.
Ingredients:
– 8 oz. pasta (linguine or fettuccine)
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup fresh basil leaves
– 2 cloves garlic, minced
– 1/4 cup pine nuts
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor, combine cucumber, basil leaves, garlic, pine nuts, and Parmesan cheese. Process until smooth and creamy.
3. Add olive oil and process until well combined.
4. Toss cooked pasta with the Armenian pesto sauce, adding salt and pepper to taste.
5. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Armenian Cucumber and Cucumber Smoothie
A refreshing twist on the classic cucumber smoothie, this Armenian-inspired recipe adds a hint of garlic and lemon to create a unique and revitalizing drink.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– 1 clove garlic, minced
– 1/2 teaspoon salt
– Ice cubes (as needed)
– Fresh dill leaves for garnish (optional)
Instructions:
1. In a blender, combine the chopped cucumbers, Greek yogurt, lemon juice, garlic, and salt.
2. Blend on high speed until smooth and creamy.
3. Taste and adjust the seasoning as desired.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again to crush the ice.
6. Pour into glasses and garnish with fresh dill leaves, if desired.
Cooking Time: 5 minutes
Armenian Cucumber and Shrimp Ceviche
A refreshing twist on traditional ceviche, this Armenian-inspired recipe combines succulent shrimp with cool, crunchy cucumbers and a hint of Mediterranean flavors.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 Armenian cucumbers (or regular cucumbers), seeded and thinly sliced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or dill leaves for garnish
Instructions:
1. In a large bowl, combine shrimp, cucumber slices, lime juice, olive oil, garlic, and paprika.
2. Stir gently to distribute flavors evenly.
3. Cover and refrigerate for at least 30 minutes to allow the seafood to “cook” in the acidity of the lime juice.
4. Just before serving, taste and adjust seasoning as needed.
5. Garnish with fresh parsley or dill leaves, if desired.
Cooking Time: 30 minutes (including marinating time)
Armenian Cucumber and Feta Stuffed Peppers
Experience the bold flavors of Armenia with this refreshing twist on traditional stuffed peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 large onion, finely chopped
– 2 medium cucumbers, peeled and grated
– 1 block feta cheese, crumbled (about 8 oz)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cucumbers, and feta to the skillet. Cook for an additional 2-3 minutes or until the mixture is well combined.
5. Stuff each pepper with the cucumber-feta mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Armenian Cucumber and Lime Sorbet
A refreshing twist on traditional sorbet, this Armenian-inspired treat combines the cooling flavors of cucumber and lime for a perfect summer dessert.
Ingredients:
– 2 large cucumbers, peeled and seeded
– 1 cup granulated sugar
– 1/2 cup water
– Juice of 1 lime (about 2 tablespoons)
– 1 tablespoon cornstarch
Instructions:
1. In a blender or food processor, puree the cucumber until smooth.
2. In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves.
3. Add the lime juice and cornstarch to the saucepan. Whisk until the cornstarch is dissolved.
4. Add the cucumber puree to the saucepan and stir to combine.
5. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes or until slightly thickened.
6. Remove from heat and let cool to room temperature.
7. Pour into an ice cream maker and churn according to manufacturer’s instructions.
8. Freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes (not including churning time)
Armenian Cucumber and Dill Potato Salad
This refreshing salad is a staple of Armenian cuisine, perfect for warm weather gatherings or everyday meals. The combination of juicy cucumbers, tangy yogurt sauce, and fragrant dill adds a burst of flavor to boiled potatoes.
Ingredients:
– 4 large potatoes, peeled and diced
– 2 large cucumbers, thinly sliced
– 1/2 cup plain Greek yogurt
– 2 tablespoons chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons lemon juice
Instructions:
1. Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until tender.
2. Drain the potatoes and let them cool.
3. In a medium bowl, combine the yogurt, dill, garlic, salt, and pepper. Stir well.
4. Add the sliced cucumbers to the bowl and stir gently.
5. Fold in the cooled potatoes until they’re well coated with the yogurt-cucumber mixture.
6. Squeeze the lemon juice over the salad and toss to combine.
7. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Armenian Cucumber and Mint Lemonade
Cool down on a hot summer day with this refreshing Armenian-inspired lemonade, infused with the sweetness of cucumbers and the brightness of mint.
Ingredients:
– 2 cups water
– 1 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/2 cucumber, peeled and thinly sliced
– 1/4 cup fresh mint leaves
– Ice cubes
Instructions:
1. In a large pitcher, combine the water and lemon juice.
2. Add the sugar and stir until dissolved.
3. Add the sliced cucumber to the pitcher and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, add the fresh mint leaves to the pitcher and muddle (gently press) them with a spoon to release their oils and flavor.
5. Fill glasses with ice and pour the lemonade over the ice.
6. Stir gently and serve immediately.
Cooking Time: None! This is a refreshing drink that’s ready in minutes.
Armenian Cucumber and Herb Butter Spread
A refreshing twist on traditional butter spreads, this Armenian-inspired recipe combines the cooling flavor of cucumber with a blend of aromatic herbs.
Ingredients:
– 1/2 cup unsalted butter, softened
– 1/4 cup grated cucumber
– 1 tablespoon chopped fresh dill
– 1 tablespoon chopped fresh parsley
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a medium bowl, mix together the softened butter, grated cucumber, dill, parsley, and garlic until well combined.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve on toasted bread or crackers.
Cooking Time: None (ready in 5 minutes)
Enjoy your delicious Armenian Cucumber and Herb Butter Spread!
Armenian Cucumber and Radish Slaw
A refreshing twist on traditional slaws, this Armenian-inspired recipe combines the crunch of cucumbers and radishes with a hint of tanginess.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 bunch of radishes, thinly sliced
– 1/4 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large bowl, combine the cucumber and radish slices.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, and olive oil until smooth.
3. Pour the dressing over the cucumber-radish mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh parsley or dill, if desired.
Cooking Time: None! This slaw is ready to serve straight from the fridge.
Summary
Beat the summer heat with these refreshing Armenian cucumber recipes! From cool soups to tangy salads, and even sushi rolls and dips, we’ve got 18 mouthwatering dishes that showcase the versatility and flavor of this popular ingredient. Discover how Armenian cucumbers can elevate your meals from simple to spectacular with these easy-to-make and deliciously different ideas.
