Homemade Kashk

عنود الخليفيCuisinier

Ingrédients

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

Mesures

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.

   Matériel requis:

   🍳

   Bowl

   30 minutes
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.

   Matériel requis:

   🍳

   Cloth

   5760 minutes
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.

   Matériel requis:

   🍳

   Sunlight

   2880 minutes
4. 4

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

   2880 minutes
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.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques