• 200g fine bulghour
• 200g goat labneh
• 25g laban
• Salt to taste
• Olive oil to finish
1. Soak bulghour in labneh for 24 hours. The next day, knead for 20 minutes, add salt
and then leave aside for another 24 hours.
2. Refrigerate or leave out if the outside temperature is below 18°C.
3. The next day, knead the laban into the keshek to soften it. Finish with olive oil.
4. Serve with bread and mint. Keeps for seven days.