Bulgur and Yogurt Dip (Kishkeh)

Method4 steps

1. 1

   Step 1: This version uses the listed ½ cup plain full-fat yogurt and ½ cup labneh alternatives, plus two scallions. Soak all ¼ cup DRY fine bulgur in enough separate water until soft, about 20 minutes. Meanwhile, chop all ½ cup parsley, ¼ cup walnuts and the two scallions and keep the chopped mixture ready.

   Fine bulgur: soak about 20 minutes · 20 minUses ¼ cup fine bulgur wheat, measured dry · Water as needed to soak the fine bulgur; drain and squeeze out afterward · ½ cup parsley, to chop · ¼ cup walnuts, to chop · 2 scallions, to chop: selected onion option

2. 2

   Step 2: When the actual bulgur from stage 1 is soft, drain it in a cheesecloth-lined colander and squeeze it dry. Discard the soaking water; keep the whole drained softened bulgur for the dip.

   Uses Complete soaked softened bulgur portion

3. 3

   Step 3: Mix all ½ cup plain full-fat yogurt, ½ cup labneh and 2 tablespoons extra virgin olive oil with the complete drained bulgur from stage 2 and all the actual chopped parsley, walnuts and scallions from stage 1. Taste the complete dip.

   Uses ½ cup plain full-fat cow’s-milk yogurt: selected yogurt option · ½ cup labneh: selected stronger-yogurt option · 2 Tbsp extra virgin olive oil · Complete drained and squeezed softened bulgur · Complete chopped parsley walnut and scallion mixture

4. 4

   Step 4: Serve the complete kishkeh dip as six dip portions, optionally with ready pita bread, olives, sliced cucumber and tomatoes. Keep covered in the refrigerator and use within 2 days.

   Uses Complete bulgur yogurt labneh and walnut dip · Ready pita bread for optional serving, quantity to taste · Olives for optional serving, quantity to taste · Cucumbers for optional serving, quantity to taste · Tomatoes for optional serving, quantity to taste