Kishkeh – Bulgur With Labneh Recipe

RatingDifficultyBeginner

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.

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
TweetSave
  cup Bulgur (white, fine, 'Burghul' in Arabic)
 ¼ Onions (small)
 ½ tbsp Parsley (chopped)
 ¼ tbsp Walnuts (raw, chopped)
  tsp Salt
 2 ¾ tbsp Labneh
  cup Milk (full fat)
 ½ tbsp Olive oil
FOR GARNISH
 Parsley (chopped)
 Pomegranate seeds ('Rumman' in Arabic)
 Walnuts (raw, chopped)
 Olive oil


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

  cup Bulgur (white, fine, 'Burghul' in Arabic)
 ¼ Onions (small)
 ½ tbsp Parsley (chopped)
 ¼ tbsp Walnuts (raw, chopped)
  tsp Salt
 2 ¾ tbsp Labneh
  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.

Kishkeh – Bulgur With Labneh Recipe

Leave a Reply

Your email address will not be published.