Fresh Yogurt and Bulgur Kashk

Ali Al-HusseiniChef

Ingredients

• Fine Bulgur
  2 cup
• Liquid milk
  1 cup
• Yogurt
  3 cup
• Salt
  1 teaspoon
• Onion, chopped
  1 piece
• Bunch of parsley, chopped
  1 bunch
• Walnuts, chopped
  0.5 cup
• Olive oil
  0.5 cup
• Sliced cucumber
  0
• Olives, sliced, or to taste
  1 cup

Steps

1. 1

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

   Required Tools:

   🍳

   Bowl

   🍳

   Strainer

   60 min
2. 2

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

   Required Tools:

   🍳

   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.

   Required Tools:

   Pot

   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.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Fine Bulgurper 100g

Energy342 kcal

Protein12.29 g

Total Fat1.2 g

Carbohydrate75.87 g

Dietary Fiber4.5 g

Total Sugars0.4 g

Liquid milkper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.25 g

Carbohydrate4.8 g

Added Sugars4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Saltper 100g

Ash100 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags