Kishkeh, Cold Mezze from Chef Hassan Al Naami

Kishkeh, Cold Mezze from Chef Hassan Al Naami

Posted on 13th April 2021.

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Ramadan is here, and what a better way to celebrate the Holy month than with authentic local Arabic recipes? Chef Hassan Al Naam from the Amaseena Restaurant at the Ritz-Carlton, Dubai, JBR takes us through the step-by-step process to prepare exceptional gastronomic delights this Ramadan. Follow along!

KISHKEH, COLD MEZZE

Ingredients:

21⁄2 Cup Labneh

3⁄4 Cup Yoghurt

3 Tbsp Burghul

1⁄2 Tsp Garlic

3 Tbsp Olive Oil

1 Tbsp Lemon Juice

1 Tbsp Fresh Mint Leaves

3 Tbsp Walnuts

1⁄3 Tsp Cumin powder

1⁄4 Cup Pistachio

Pomegranate seeds to garnish

Method:

Soak the burghul in hot water for 20 minutes. Drain and press to extract the extra water.

Chop the mint leafs and garlic very finely and crush the walnuts and pistachios.

Place all ingredients except the pistachios in the mixing bowl and keep some olive oil for a final touch. Mix everything until all ingredients mixed well together.

Serve in a bowl and garnish with a mint, pomegranate seeds, and pistachio slivers.

Preparation Time: 30 Minutes

Serve 4 Persons