Kishk

Ingredients

Yogurt

2 cups, preferably homemade or full-fat

Bulgur wheat

1 cup, fine or medium

Water

4 cups, or as needed

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Ground black pepper

1 teaspoon, or to taste

Salt

1 teaspoon, or to taste

Instructions

1. In a large bowl, combine the yogurt and bulgur wheat. Mix well and let it sit for 30 minutes to allow the bulgur to soften and absorb the yogurt's tanginess.
2. In a separate pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. Add the yogurt and bulgur mixture to the pan. Stir well to combine with the sautéed onions and garlic.
4. Gradually add the water, stirring constantly, until the mixture reaches a soupy consistency. You can adjust the amount of water to your desired thickness.
5. Season with salt and ground black pepper. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
6. Taste and adjust the seasoning if necessary. Serve hot as a nourishing soup, or use it as a base for stews by adding your choice of vegetables and proteins.