This is a unique, savory, tangy dish from the Middle East, specifically Syria and Lebanon. It’s absolutely delicious, full of gut friendly probiotics. The flavor reminds me a little bit of jameed / جميد.
Ingredients
- 1 cup course bulgur (#2 or #3)
- 1 cup goat milk
- 1 cup sour yogurt plus more accordingly
- 1 tbs. Salt
- Topping:
- Parsley, chopped
- Green onions, chopped
Instructions
- Walnut, rough chop also whole walnuts.
- Pomegranate seed optional.
- Lot of olive oil.
- Preparing this dish will take 3 days. Keep that in mind if you’re trying to make it the for the first time!
- Start by rinsing the bulgur in cold water and draining ( I used #4 but I would recommend #2 or #3).
- For the yogurt that you will use it needs to stay out of the fridge for a couple of days to let it ferment and become sour.
- Since we don’t have goat yogurt, I opted to use goat milk instead. Add 1 cup of goat milk to the bulgur stir it in cover and let sit for 1-2 hours it will absorb. Add the fermented yogurt and salt stir well cover and let sit stirring every 2 hours. Place in the fridge overnight.
- For the second day once you uncover you will find that the bulgur is very dry and had absorbed all the liquid. Now here you need to test the bulgur and see if it still has a bite, add 1 more cup of the fermented yogurt and stir. Let it sit the whole day outside of the fridge covered and stirring occasionally.
- The ratio of yogurt to bulgur depends on the size of the bulgur obviously I had to use more since the bulgur size was #4. You know it’s ready when the bulgur no longer has a bite and the kishkeh is creamy like labneh.
- Top with the listed toppings and lots of olive oil.
Notes
- To preserve kishkeh save in a jar and cover with olive oil that should prevent from any mold forming. Use within 2 weeks.
- Make 1/2 of the recipe for the first time.