\n<\/div>\n

\nAn incredibly good recipe in a somewhat unusual context. I crossed paths with the Migrant Cooks two years ago and we promised to do something together. Migrant Cooks<\/a> employs refugee cooks, who prepare dishes from their country. I love world cuisine (I think you knew that!!) and I find their company innovative and deeply human. The recipes they offer are all delicious and I had the opportunity to try this fabulous keshke made by Faeeq who comes from Syria. It is thus with him that I propose you this dish based on yoghurt, bulgur, nuts and mint, which will be perfect as an appetizer or as an aperitif at home.
\nThank you to Faeeq and Les Cuistots Migrateurs. I’m sure we will share with you many new delights! www.lescuistotsmigrateurs.com<\/a><\/div>\n<\/div>\n

\n<\/div>\n

<\/a><\/p>\n

<\/a><\/div>\n

\n
<\/span><\/div>\n

<\/span>
\nLes Cuistots Migrateurs are a
\nworld cuisine caterer : they employ people from all over the world
\nrefugee cooks who prepare dishes from their country.<\/span><\/span><\/p>\n

\nTheir ambition is to change the
\nrefugees by promoting their culture, their know-how and their skills.
\ntalents of cooks while highlighting the cuisines of the world
\nunknown to the general public. <\/div>\n<\/div>\n

\nIn 2 years, and with a team of 5
\nrefugee cooks from Syria, Iran, Chechnya, Nepal and Ethiopia, they have
\ndeveloped a catalog of more than 150 family recipes and 100% of
\nauthentic. <\/span>Find them on http:\/\/www.lescuistotsmigrateurs.com\/<\/a>\n<\/div>\n<\/div>\n

<\/p>\n

\nToday they need a
\na little help to expand and hire more people
\nof refugee cooks. Help them win the Aviva Factory contest by
\nvoting for them here: https:\/\/lafabrique-france.aviva.com\/voting\/projet\/vue\/30-936<\/a><\/div>\n<\/div>\n

<\/p>\n

\n
<\/span><\/div>\n

For 6 persons :<\/p>\n

\n<\/div>\n

1 white onion<\/span><\/b><\/li>\n

150g of bulgur<\/span><\/b><\/li>\n

600g of Greek yogurt<\/span><\/b><\/li>\n

60g walnuts<\/span><\/b><\/li>\n

15 of dried mint<\/span><\/b><\/li>\n

salt, olive oil<\/span><\/b><\/li>\n<\/ul>\n
<\/p>\n
\n<\/div>\n
\nPeel and cut the white onion into small pieces. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nPlace the bulgur in a small sieve and rinse thoroughly with cold water.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nDrain it and place it in a container. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nAdd the white onion.<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nAdd a tablespoon of dried mint.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nAnd two tablespoons of chopped nuts (coarse powder).<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nSalt to taste (half a teaspoon of salt). <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nPour in half of the Greek yogurt (300g of the 600).<\/p>\n
\n <\/a><\/div>\n
\nMix well.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nNow let stand for at least 5 hours in a cool place. One night is the best! The bulgur will slowly swell and absorb the moisture from the yogurt. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nHere is Faeeq who came to share with us his delicious keshke recipe. He has been in France since 2015. Faeeq came alone from Syria, his family stayed there.<\/span><\/div>\n
\nHe got to know Les Cuistots Migrateurs via the association Syrians & Friends Paris, which put them in touch with each other, and he started working as a commis de cuisine in April 2016, at the time when the Cuistots were running a street food stand at Le Petit Bain (a restaurant-bar on a barge in the 13th arrondissement). <\/span><\/div>\n
\nAnd so it’s been 2 years that he’s been working with the Cuistots Migrateurs, he had no professional experience in cooking before that but he loved cooking for himself and he really wanted to turn to this profession. And since then he has only progressed and he loves it!<\/span><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nThe next day the bulgur had swollen and the whole thing was quite doughy.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nAdd the rest of the Greek yogurt to give a perfect creaminess and dress the dish. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\nPour the keshke into a soup plate. Drizzle generously with olive oil.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nSprinkle with dried mint and then nuts. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nWe made two dishes out of it!<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nIt’s such a delight that I can eat half of it alone! <\/div>\n
\n<\/div>\n
\n <\/a><\/p>\n
\nTo be enjoyed with a flat bread. <\/div>\n
\n<\/div>\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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