Kishkeh is a labneh-softened bulgur or cracket wheat dip that is quickly combined. This is an effortless appetizer that is garnished with tomatoes and cucumber.
INGREDIENTS
⅛ cup Bulgur (white, fine, 'Burghul' in Arabic)
¼ Onions (small)
½ tbsp Parsley (chopped)
¼ tbsp Walnuts (raw, chopped)
⅛ tsp Salt
2 ¾ tbsp Labneh
⅛ cup Milk (full fat)
½ tbsp Olive oil
FOR GARNISH
Parsley (chopped)
Pomegranate seeds ('Rumman' in Arabic)
Walnuts (raw, chopped)
Olive oil
INSTRUCTIONS
1
In a bowl, pour the milk on top of the bulgur and let it soak for 15 minutes.
2
Add the labneh, chopped onion, olive oil and salt and mix. Then add the chopped parsley and walnuts and mix again.
Ingredients
⅛ cup Bulgur (white, fine, 'Burghul' in Arabic)
¼ Onions (small)
½ tbsp Parsley (chopped)
¼ tbsp Walnuts (raw, chopped)
⅛ tsp Salt
2 ¾ tbsp Labneh
⅛ cup Milk (full fat)
½ tbsp Olive oil
FOR GARNISH
Parsley (chopped)
Pomegranate seeds ('Rumman' in Arabic)
Walnuts (raw, chopped)
Olive oil
Directions
1
In a bowl, pour the milk on top of the bulgur and let it soak for 15 minutes.
2
Add the labneh, chopped onion, olive oil and salt and mix. Then add the chopped parsley and walnuts and mix again.
