كشكة خضراء

A hearty, probiotic-rich salad made of fermented yogurt and bulgur.

The tradition of making kishk

Preparing mouneh (the process of preserving food for the winter months) has been an essential component of Middle Eastern cuisine for centuries. Part of the traditional Syrian and Lebanese mouneh is kishk -- a powder made of bulgur and yogurt. During the dry summer months, villagers would roll fine bulgur and yogurt into balls and lay them out in the sun to ferment and dry. The hardened balls would then be stored to make soup or manaeesh during the colder months. The fermentation process lends the kishk its distinctive sour flavour.

Fresh Kishk

This dish uses the same ingredients but is available year-round and is eaten fresh, hence the name kishke khadra, meaning green or fresh. Fresh is, well, a relative term. While some people make this in a few minutes and eat it right away, the correct way is to let it ferment for two days.

You mix the bulgur into the yogurt, cover it and let it ferment in a dry place. Don't worry, the yogurt will not spoil; rather, it will develop a subtle sour flavour. If you don't want to ferment it, soak the bulgur in hot water for about 20 minutes, then mix it into the yogurt and follow the rest of the recipe.

What type of bulgur should I use?

The coarseness of bulgur can make or break a dish. I only use #1 (fine) bulgur for tabouli and muhammara and use #2 or #3 bulgur (medium and coarse) for every other dish. For this dish, I recommend using #2 (medium bulgur).

How to eat kishke khadra

This dish can be served as a breakfast dish or a side dish. It is usually eaten with pita bread, but I like to eat it with a spoon.

Do you like kishk? Then be sure to try out my kishk soup recipe here.

Kishke Khadra

Safana Zahili

A hearty, probiotic-rich salad made of fermented yogurt and bulgur.

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Prep Time 15

Resting Time 2

Course Breakfast

Cuisine Middle Eastern

Servings

Calories 340 kcal

Ingredients

1 cup bulgur
3 cups yogurt
1 teaspoon salt
¼ cup parsley
¼ cup walnuts chopped

Garnish

4 tablespoon olive oil
⅕ cup parsley
6 walnut halves

Instructions

Add yogurt, bulgur and salt to a mixing bowl and stir well to combine.
Cover with plastic wrap and leave it in a cool, dark place to ferment for 24-48 hours.
When it is ready to be served, add the walnuts and parsley and stir well.
Arrange it on a plate. Top with remaining parsley, walnuts and olive oil.
Serve room temperature. Store leftovers in the fridge for up to three days.

Nutrition

Sodium: 541mgCalcium: 204mgVitamin C: 8mgVitamin A: 605IUSugar: 7gFiber: 6gPotassium: 409mgCholesterol: 19mgCalories: 340kcalMonounsaturated Fat: 10gPolyunsaturated Fat: 5gSaturated Fat: 5gFat: 22gProtein: 10gCarbohydrates: 30gIron: 1mg

Keyword bulgur, fermented, Lebanese, yogurt

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