Thank you to Faeeq and Les Cuistots Migrateurs. I’m sure we will share with you many new delights! www.lescuistotsmigrateurs.com
Les Cuistots Migrateurs are a
world cuisine caterer : they employ people from all over the world
refugee cooks who prepare dishes from their country.
refugees by promoting their culture, their know-how and their skills.
talents of cooks while highlighting the cuisines of the world
unknown to the general public.
refugee cooks from Syria, Iran, Chechnya, Nepal and Ethiopia, they have
developed a catalog of more than 150 family recipes and 100% of
authentic. Find them on http://www.lescuistotsmigrateurs.com/
a little help to expand and hire more people
of refugee cooks. Help them win the Aviva Factory contest by
voting for them here: https://lafabrique-france.aviva.com/voting/projet/vue/30-936
For 6 persons :
- 1 white onion
- 150g of bulgur
- 600g of Greek yogurt
- 60g walnuts
- 15 of dried mint
- salt, olive oil
Place the bulgur in a small sieve and rinse thoroughly with cold water.
Add a tablespoon of dried mint.
And two tablespoons of chopped nuts (coarse powder).
Pour in half of the Greek yogurt (300g of the 600).
The next day the bulgur had swollen and the whole thing was quite doughy.
Pour the keshke into a soup plate. Drizzle generously with olive oil.
We made two dishes out of it!