Yogurt & Bulgur Dip or “Kishkeh”

Warning: This spread is ADDICTING! Made with bulgur wheat, yogurt, chopped walnuts, parsley, and other tasty toppings, this tangy yet creamy dip can be thrown on nearly everything. Just try not to eat the whole thing.

Note: This requires quick overnight preparation, so prepare to salivate a bit before enjoying.



½ cup fine bulgur wheat (#1)
1.5 cups plain yogurt
1 garlic clove, finely minced
¼ onion or 1 small shallot, finely chopped
¾ cup labneh
2 roma tomatoes, chopped
½ bunch parsley, finely chopped
¾ cup toasted walnuts, chopped
Olive oil, for garnish
Pita bread, pita chips, and/or veggies for serving


  1. Mix bulgur & yogurt together in a medium-sized bowl. Set it outside the refrigerator overnight (yes, it’ll all be okay).
  2. The next day, add the labneh & incorporate well with the bulgur and yogurt mixture. Add minced garlic, chopped onion or shallot, ¼ bunch of parsley, and ½ cup of walnuts.
  3. Top with roma tomatoes, remaining ¼ bunch parsley, remaining ¼ cup toasted walnuts, and finish off with a generous olive oil drizzle.


and sahtein–or deux healths!


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