A Lebanese version of yogurt sauce. Delicious on crisp toasted pita chips. My coworkers enjoy this treat.
Lebanese Bulgur and Yogurt (Kishkeh) 1/4 cup bulgur 1/2 cup cucumber, finely chopped 1 cup plain yogurt, fat-free 1 tablespoon fresh mint, chopped 1/8 teaspoon salt or to taste 1/4 teaspoon pepper or to taste 2 tablespoons fresh cilantro, finely chopped Place the yogurt in a fine strainer, or cloth, and allow excess liquid to drain for at least 30 minutes. The yogurt will thicken to a heavy, creamy consistancy. The volume will be reduced to about 3/4 cup. If you are using Greek or Arabic style yogurt this step is not needed but reduce volume to 3/4 cup. Soak the bulgur in warm water for 15 minutes, then put in a strainer and press out all excess water. cup dry bulgur will make cup cooked (soaked) bulgur. Combine all ingredients except for cilantro. Place on a serving platter. Chill, then decorate with cilantro and serve. Note: may be eaten in small bowls with a spoon or scooped with toasted pita depending on consistancy. Serves 4. ____________________________________________________________________________________ Do you Yahoo!? Everyone is raving about the all-new Yahoo! Mail beta. http://new.mail.yahoo.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/HERB-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/HERB-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
