The word keshké refers to keshek, a traditional staple in the Lebanese larder made up of dried yogurt mixed with bulgur. In rural areas especially, keshek is made at home and is considered an essential food. It sustains for the long days out in the field, it has natural health benefits, it has a long shelf life and it can be incorporated to soups, stews, flatbreads or salads.
Here, the classic Lebanese pair of yogurt and bulgur is a hearty salad gathering this season’s fresh produce and legume: Zucchini, fresh fava beans, flat-leaf parsley, green onion and green pepper.
This salad is dressed with a yogurt sauce spiked by a touch of tahini and garlic paste. Drizzle it with a filet of extra-virgin olive oil.
INGREDIENTS: 8 servings
- 1 cup of coarse bulgur (#4)
- 1 cup of packed minced flat-leaf parsley
- 1/3 cup of minced green onions
- 1 cup of boiled fava beans (boil for 3 minutes in salted water, cool and peel)
- 1 cup of diced zucchini, sauteed in olive oil till tender but still crunchy
- 3 cloves of garlic mashed with a dash of salt in a mortar
- 1 1/2 cup of yogurt, drained in a mesh sieve over a coffee filter or paper towel for one or two hours
- 1/4 cup of olive oil
- 1 or 2 tablespoons of tahini (optional)
- 1 teaspoon of ground cumin (can replace with paprika)
- salt, pepper to taste
- juice of half a lemon
- 1/2 cup of toasted and chopped pecans or walnuts or pine nuts
- Bring a quart of water to a boil; place the bulgur in a bowl and pour the boiling water on top of it. Let it swell for fifteen minutes or longer until soft. Drain the bulgur of its water. Add to the bulgur the diced zucchini and boiled, peeled fava beans as well as chopped parsley.
- In a small bowl, combine the yogurt, tahini, garlic paste, lemon juice, cumin and salt and pepper to taste. Transfer to the bulgur mixture and combine. Serve at room temperature.