Alaa’s Kishkeh Dip is a delicious creation that works great as a snack, appetizer or side dish. Though quite time consuming, we assure you, the results are well worth the wait!
Serves : 6
Prep Time : 24 HOURS
Cooking Time : None
Ingredients
Method
– For the base, pour the hot milk over the bulgur, mix well, and set aside for an hour or so until the milk is absorbed and has completely cooled down. Add the cup of yogurt, mix well, cover with a plastic sheet, and keep at room temperature for 24 hours.
– Check the base, add the Greek yogurt, mix well, cover with a plastic sheet and leave again at room temperature until the following day. This process is to allow the base to sour. If you don’t prefer a sour dip, then one day is sufficient.
– For the dip, add the chopped spring onions, parsley, and most of the walnuts, with a drizzle of olive oil and salt to taste. Mix well then spread on a plate and decorate with the remaining walnuts and drizzle again with olive oil.
– Serve with pita bread, olives, cucumber, and tomato.
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