Fresh Yogurt and Bulgur Kashk

فاطمه السقاطKüchenchef

Zutaten

• 2 cups fine bulgur
  2 cup
• 1 cup liquid milk
  1 cup
• 3 cups yogurt
  3 cup
• 1 teaspoon salt
  1 teaspoon
• 1 onion, chopped
  1 piece
• 1 bunch parsley, chopped
  1 bunch
• 1/2 cup walnuts, chopped
  0.5 cup
• 1/2 cup olive oil
  0.5 cup
• sliced cucumber
  0
• 1 cup olives, sliced, or to taste
  1 cup

Schritte

1. 1

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

   Benötigte Werkzeuge:

   Rührschüssel

   Topf

   60 Min
2. 2

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

   1440 Min
3. 3

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

   Benötigte Werkzeuge:

   🍳

   cloth

   2880 Min
4. 4

   Then 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.

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags