Homemade Kashk

عنود الخليفيKok

Ingredienser

• Coarse bulgur, white
  1 kilogram
• Yogurt, cow's whey
  2 kilogram
• Fresh labneh, cow's
  1 kilogram
• Salt, or enough rock salt
  300 grams

Trin

1. 1

   In a bowl, soak the bulgur without washing it with the labneh, yogurt, and the amount of salt, trying not to touch it with dirty or wet hands.

   Nødvendigt udstyr:

   🍳

   Bowl

   30 min
2. 2

   Cover the bulgur bowl with a light cloth and leave it for three or four days until the bulgur is ready or as it is currently known until it ferments.

   Nødvendigt udstyr:

   🍳

   Cloth

   5760 min
3. 3

   When the bulgur has absorbed the water and the whey from the labneh and yogurt, mix it again, then shape it into balls and place them on a piece of cloth to dry under the sun.

   Nødvendigt udstyr:

   🍳

   Sunlight

   2880 min
4. 4

   After two days, grind the dry kashk balls and sift them, resulting in fine kashk and coarse kashk.

   2880 min
5. 5

   The fine kashk is used in cooking and is a dish known in the Levant and specifically in the Syrian desert, while the coarse kashk is used for pastries and saj dishes.

Ernæringsfakta

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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