This is an incredibly good Keshke Recipe made in a particular context. I crossed paths with the cuistos migrateurs two years ago, and we made a promise to do something together someday. The cuistos migrateurs (Migrant cooks) employ refugee cooks who prepare dishes from their country. I love world cuisine (I think you already got it!!!), and their company sounded very innovative and deeply human to me. All the recipes they offer are delicious, and I had the opportunity to test this fabulous keshke made by Faeeq from Syria. So it is with him that I propose this dish made with yoghurt, bulgur, walnuts and mint, which will be a perfect first course or aperitif in our case.
Les Cuistots Migrateurs are a solidary and innovative world cuisine caterer: they employ refugee cooks who prepare dishes from their country.
Their ambition is to change the way refugees are viewed by highlighting their culture, their know-how and their talents as cooks while highlighting cuisines from around the world, unknown by the general public.
In 2 years, and with a team of 5 refugee cooks from Syria, Iran, Chechnya, Nepal and Ethiopia, they have developed a catalogue of over 150 family recipes and 100% authentic. Find them on:
Thanks to Faeeq and to the Cuistos Migrateurs. I am sure we will share with you many new delicious dishes!
Today they need a little help to help them grow and hire even more refugee cooks. Help them to win the Aviva Factory contest by voting for them here:
Keshke Recipe, text and photos: Bernard Laurance
Translation to english : Mathieu Sauvajot
For 6 people:
- 1 white onion
- 1 cup + 1 tablespoon (150gr) bulgur. I insist it is bulgur, don’t confuse it with semolina, which is smaller and used for couscous, for example.
- 2 cups + 2 tablespoons (600 gr) Greek yoghurt
- ½ cup (60gr) walnuts
- 1 tablespoon (15gr) dried mint
- Salt, olive oil
Peel and cut the white onion into small pieces.
Place the bulgur in a small sieve and rinse it generously with cold water.
Drain it and put it in a container.
Add the white onion.
Pour a tablespoonful of dried mint.
And two tablespoonful of walnuts cut into pieces (coarse powder).
Salt to taste (a half teaspoon of salt)
Pour half of the Greek yoghurt (a cup and a tablespoon (300gr))
Leave it for at least 5 hours in a cool place. One night would be perfect! The bulgur will gently swell and absorb moisture from the yoghurt.
Let me introduce to you Faeeq, who came to share with us his delicious keshke recipe. He has been living in France since 2015. Faeeq came alone from Syria, his family stayed there.
He met Les Cuistots Migrateurs through the Syrians & Friends Paris association which placed them in contact, and he started working as commis de cuisine in April 2016, at the time when the Cuistots were running a street food stand at the Petit Bain (restaurant-bar on a barge in the 13th arrondissement).
So he has been working with the Cuistots Migrateurs for 2 years, had no professional experience in cooking before except he liked cooking for himself and was really willing to become a cook. Since then, he did not stop getting better, and he loves what he does!
The following day the bulgur swelled, and the mixture got rather pasty.
It is time to add the rest of the Greek yoghurt to give it a perfect creaminess and arrange the dish.
Pour the keshke into a soup plate. Sprinkle generously with olive oil.
Sprinkle with dried mint and walnuts.
We made two dishes from it!
It’s so delicious that I could eat half of it by myself!!
Enjoy with pita bread.