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Keshk Salad

Keshk Salad Recipe

  • 1 cup of coarse bulgur
  • cup of packed minced flat-leaf parsley
  • 1/3 cup of minced green onions
  • 1/3 cup of boiled fava beans
  • cup of diced zucchini, sauted in olive oil till tender but still crunchy
  • 3 cloves of garlic mashed with a dash of salt in a mortar
  • 1 cup of yogurt, drained in a mesh sieve over a coffee filter or paper towel for one or two hours
  • cup of olive oil
  • 1 or 2 tablespoons of tahini
  • 1 tablespoon of pomegranate molasses
  • 1 teaspoon of ground cumin (can replace with paprika)
  • Salt, pepper to taste
  • Juice of half a lemon
  • cup of toasted and chopped pecans or walnuts or pine nuts
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