Home Magazine Food & Drink “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! View this post on Instagram #kishk #amazingfood #yummy #bekaa #bednayel A post shared by Sawani Falfoul (@sawani_falfoul) on Jun 7, 2020 at 12:20pm PDT 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. View this post on Instagram The best keshek is here . From its smell you can tell the difference . Order it now at @mounitsalwa #freshfood #lebanesemouneh #healthyfood #eatingfresh A post shared by Mounit Salwa (@mounitsalwa) on Nov 3, 2018 at 3:32am PDT 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. View this post on Instagram À découvrir sur le blog, un «fromage» qui n'en est pas un… le #kishk libanais traditionnel (ou «fromage du pauvre») est en fait #vegane, préparé à partir de #boulghour lacto-fermenté. Surprenant! #cuisinelibanaise #lebanesefood #lactofermentation A post shared by Sylvain Lucas (@gay_coings) on Sep 13, 2018 at 10:07pm PDT 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. View this post on Instagram #kishk (dehydrated yogurt ) , dry #mint , fried #kibbe normal and #spinach #mante #combo A post shared by Riad Aboulteif (@riad_aboulteif) on Jun 1, 2020 at 5:49am PDT 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. View this post on Instagram Kishk. Just before the drying stage. A traditional Middle Eastern ferment of Bulghur Wheat and Yogurt. This was our first attempt and it took all our fermenting instincts to trust it would work out. The smell, taste and feel it was throwing out over the 9 or so days was phenomenal!! It's traditionally used as a soup base, however we have been sprinkling it all over everything from salads to stews, just like you would a well aged Parmesan👌 #kishk #yoghurt #wildferment #fermentedfoods #trustyourgut #trustyourinstincts #haveago A post shared by Scarlett Willson (@culturedbaby) on May 4, 2015 at 1:01am PDT You can also mix the dough with Ketchup, tomato slices, and chili. You get an orange mix that you can spread on Man’oushe. View this post on Instagram Goodevening lovely foodies ❤️ I thought this "Pull apart Kishk" will add some flavour to your evening 😍🌃 Tomorrow will post steps and recipe for a yummy Kishk filling 👍 . مسا الخير وهلا بالخميس 😁 قلت لحالي بحضرلكن "لقمات الكشك" تتسلو فيهن بالسهرة ❤️ بكرا بنزل الخطوات والوصفة لأطيب حشوة كشك 😍😍 . #potsnbites#instafood#food#foodbloggers#foodgasm#foodpics#foodstagram#foodie#delish#foodpgotography#yummy#foodgawker#beautifulfood#instagood#recipe#thekitchn#thefeedfeed#lebanesefood#f52grams#beirutfood#levantine#TOHFoodie#الخميس#pastry#kishk#pullapartbread#baking A post shared by @ potsnbites on Oct 25, 2018 at 12:02pm PDT 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. View this post on Instagram I’m excited about these #beauties. A classic that I never get tired of making. #Kishk mankoushes like there is no tomorrow 🤭 #morningbakes #homemade #atyabshe #lebanesecuisine A post shared by Rasha Hachem رشا هاشم (@mykitchenvibes) on Feb 24, 2018 at 12:20am PST Bon Appetit!