Fresh Yogurt and Bulgur Kashk

Ali Al-HusseiniCozinheiro

Ingredientes

• Bulgur fino
  2 cup
• Leite líquido
  1 cup
• Iogurte
  3 cup
• Sal
  1 teaspoon
• Onion, chopped
  1 piece
• Bunch of parsley, chopped
  1 bunch
• Walnuts, chopped
  0.5 cup
• Azeite
  0.5 cup
• Sliced cucumber
  0
• Olives, sliced, or to taste
  1 cup

Passos

1. 1

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

   Utensílios necessários:

   🍳

   Bowl

   🍳

   Strainer

   60 minutos
2. 2

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

   Utensílios necessários:

   🍳

   Bowl

   1440 minutos
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.

   Utensílios necessários:

   Panela

   2880 minutos
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.

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Bulgur finopor 100g

Energia342 kcal

Proteínas12.29 g

Gordura Total1.2 g

Carboidratos75.87 g

Fibra Alimentar4.5 g

Açúcares Totais0.4 g

Leite líquidopor 100g

Energia61 kcal

Proteínas3.3 g

Gordura Total3.25 g

Carboidratos4.8 g

Açúcares Adicionados4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Iogurtepor 100g

Energia61 kcal

Proteínas3.3 g

Gordura Total3.5 g

Carboidratos4 g

Açúcares Totais4 g

Gordura Saturada2.2 g

Colesterol10 mg

Salpor 100g

Cinza100 g

Azeitepor 100g

Energia884 kcal

Gordura Total100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags