Fresh Yogurt and Bulgur Kashk

فاطمه السقاطChef

Ingredjenti

• 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

Passi

1. 1

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

   Għodda meħtieġa:

   Bowl tal-ħawt

   Kazzola

   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.

   Għodda meħtieġa:

   🍳

   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.

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

Karatteristiċi tad-Dieta u Tags