Fresh Yogurt and Bulgur Kashk

Ali Al-HusseiniKok

Ingredienser

• Fint bulgur
  2 cup
• Flydende mælk
  1 cup
• Yoghurt
  3 cup
• Salt
  1 teaspoon
• Onion, chopped
  1 piece
• Bunch of parsley, chopped
  1 bunch
• Walnuts, chopped
  0.5 cup
• Olivenolie
  0.5 cup
• Sliced cucumber
  0
• Olives, sliced, or to taste
  1 cup

Trin

1. 1

   Wash the bulgur and drain it, then add one cup of warm milk and let it sit for an hour.

   Nødvendigt udstyr:

   🍳

   Bowl

   🍳

   Strainer

   60 min
2. 2

   Add the yogurt and salt, stir, then cover and leave it in a warm place for a day.

   Nødvendigt udstyr:

   🍳

   Bowl

   1440 min
3. 3

   Uncover the pot, cover it with a thin cloth tightly to prevent insects from getting close, and leave it for two days until it develops a sour smell and a slightly sour taste.

   Nødvendigt udstyr:

   Kedel

   2880 min
4. 4

   After that, cover it and store it in the refrigerator, using the amount you want to prepare.

5. 5

   To serve the kashk, add the parsley and onion, stir, then spread it on a plate and garnish with walnuts, oil, olives, and cucumber.

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Fint bulgurpr. 100g

Energi342 kcal

Protein12.29 g

Total fedt1.2 g

Kulhydrat75.87 g

Kostfibre4.5 g

Sukkerarter i alt0.4 g

Flydende mælkpr. 100g

Energi61 kcal

Protein3.3 g

Total fedt3.25 g

Kulhydrat4.8 g

Tilsat sukker4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Yoghurtpr. 100g

Energi61 kcal

Protein3.3 g

Total fedt3.5 g

Kulhydrat4 g

Sukkerarter i alt4 g

Mættede fedtsyrer2.2 g

Kolesterol10 mg

Saltpr. 100g

Aske100 g

Olivenoliepr. 100g

Energi884 kcal

Total fedt100 g

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

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