Keshkeh Khadra

Keshkeh (Kishk, Kishkah) it is a simple important dried food traced back to the Syrian Levantine, it is a fermented mixture of bulgar and yogurt. The mixture is then dried and ground to a flour like powder. There are several ways you can use dry keshkeh.

That was the dry variety, also there is Keshkeh Khadra which mean “fresh variety”. “Khadra” is means green, to indicate freshness rather than colour and it is eaten fresh. To prepare this dish we need to mix the ingredients and let the flavours develop over three days.

This is normally eaten with bread and green onions.

Ingredients

. Bulgar Wheat

. Yogurt

. Walnut

. Red onion

. Parsley

. Salt

. Olive oil

Directions: 

. Mix the Bulgar and the yogurt in a bowl. Start with 1 bulgar to 2 yogurt ratio.

. Cover and leave in a cool place overnight.

. Mix well in the morning and add more yogurt as the bulgar would have absorbed all the moisture.

. Cover and put in the fridge. Every 12 hours need to mix, add a bit more yogurt, cover and return to the fridge.

. Repeat it for about three days till the flavour develop. The final consistency need to be similar to Mutabal (thinner than Hummus).

. When keshkeh mixture is ready, take a portion size. Mix with 1 table spoon fine chopped onion, 1 table spoon chopped parsley and 1 table spoon crushed walnuts. The flavour is very delicate so go easy on the salt or don’t use any even.

. Drizzle some olive oil and enjoy.

Lara Kh.