“Kishk” or “Kashk” is a range of dairy products used in Levantine cuisines. In Lebanon, it has been prepared and consumed since the 10th century!
Lebanese Kishk is a powdery cereal of burghul (cracked wheat) fermented with milk and laban, usually from goat milk.
It is usually stored from summer to winter and is part of the Lebanese Mouneh. It is considered valuable to the winter diet of isolated villagers or country people.
How is it made? Kishk is prepared in early autumn following the preparation of burghul. Milk, laban, and burghul (cracked wheat) are mixed well together and allowed to ferment for nine days.
In Lebanese villages, the mix is left on rooftops on a towel, under the sun, so the fermentation process can take place.
How is it stored? After the fermentation phase, Kishk becomes a dough and is crushed to powder and then stored in glass jars, conserved for its preparation.
How to it eat? You can eat Kishk in more than one way:
If it is stored in the form of balls in a jar of oil, you can eat it like thick labneh, or spread it in a sandwich with vegetables.
If it is in the form of powder, you can prepare Kishk soup with meatballs or Awarma, potato, garlic, and onions.
You can also mix the dough with Ketchup, tomato slices, and chili. You get an orange mix that you can spread on Man’oushe.
Kishk is not only popular in Lebanon. Countries like Iran, Turkey, and Mongolia also prepare Kishk. It is an oriental dish that is prepared in different ways depending on the country.
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