Ingredients
- 100g
Semi-complete bulgur
- 400g
Greek yogurt
- 1
Onion
- 6
Roasted walnut kernels
Olive oil
- 1 teaspoon
Dried or fresh mint
- 1 teaspoon
Salt
Directions
Votes: 4
Keshke is a delicious starter served very fresh in Syria and in the countries of the Middle East. Discover this succulent recipe based on Bulgur and Yogurt, part of the typical Syrian mezzes!
Steps
1 Done | Start by chopping the onion and roughly crushing the roasted nuts. |
2 Done | In a large bowl or salad bowl, combine the 100 grams of bulgur with the 300 grams of yogurt, onion, salt and half the mint. Seal tightly with plastic wrap and let swell overnight. |
3 Done | After the night's rest, add the remaining 100 grams of yogurt and a little water if necessary. The desired consistency is that of a fairly thick paste, so the mixture should not be too runny! |
4 Done | Drizzle the yogurt with olive oil on your Bulgur and sprinkle the keshke with nuts and the rest of the mint for garnish. |
