Kishk is a dried fermented product made from yoghurt and parboiled cracked cereal (Burghol) mixture and it is widely consumed in Egypt and the eastern Mediterranean #ClaudettesKitchen so, in Lebanon, Palestine, Arabian Peninsula and Syria, kishk is a powdery cereal of burghul (cracked wheat) fermented with milk and laban (yogurt), usually from goat milk. It is easily stored and is valuable to the winter diet of isolated villagers or country people.

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Undoubtedly one of Lebanon’s delicacies, a product of thousands of years of culinary refinement, “kishk” equals the world’s most renowned dairy products.

The name “Kishk” originates from the Persian word “kashk”, referring to a mix of cracked wheat and cracked Barley.

Characterized as a fermented milk product, “kishk” is made of bulgur – cracked parboiled wheat – mixed with either milk or yogurt.

A common food in Lebanon, Syria, Palestine and Turkey, “Kishk” season starts in the summer, when milk production is at its best and sun heat at its peak. Cracked wheat is soaked in milk or yogurt for almost a week and fermentation is kept under control by adding small amounts of dairy every few days. After cracked wheat soaks in the dairy products and fermentation reaches the right degree, the pre-final product is an edible dough named “kishk akhdar” or “green kishk”. At this stage, this type of “kishk” can be formed into small balls and conserve them in olive oil for consumption in wintertime. To get to the final “kishk” product, the dough is spread onto clean white sheets, on village rooftops, for the heat of the summer to dry it rock hard. Once totally dry, tradition calls for women to come together for a wonderful communal work: rubbing off dried “kishk” with the hands to obtain a fine, off-white powder, winter’s most nutritious preserve.

Ingredients:
200 gr. cloves of garlic minced
500 gr. of boiled potatoes cut into small squares
1 cup of vegetable oil on medium heat
Put the minced garlic and stir until well combined with the oil
Now add the Kish powder into the cooking pot, lower the heat and add 2 Liters of water
Keep stirring to boil
1.5 teaspoons of salt
After couple of minutes the batter become thicker, add the potatoes into it
Cook for 5 minutes (on low heat) with continuous stirring then turn off the heat

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What is kishk powder?
Kishk, a preserved dairy product made from cracked wheat fermented in milk and yogurt, is prepared in different ways and is used in the cuisines of Iran, Turkey, Mongolia, Transcaucasia and the Levant, namely Lebanon, Syria, Palestine and Jordan. Kishk has been prepared and consumed in Lebanon since the 10th century.

Not all “Kishk” varieties taste the same: producers, kishk peculiarities and specialty dishes
Though all “kishk” in Lebanon is powdery in texture, the taste varies widely depending on the type of ingredients used in “kishk” making. It can be made out of cow, goat or sheep milk or yogurt or an alternation between milk and yogurt, or yogurt and strained yogurt, better known as “Labneh”. The type of wheat used equally affects the taste and color of “kishk”. Baladi wheat, salamouni wheat and white wheat confer different flavors, texture and color to the final product.

Does Kashk expire?
Yes! Kashk can be stored in your freezer up to the expiration date listed on the jar. While frozen, the cultures may become inactive. However, once thawed, either in the refrigerator or in room temperature, the cultures become active again!

How do you dry Kashk?
It should be kept in a cool, dry place. To use prepare dry kashk, place some in a bowl and cover with boiling water. Wait for some minutes and then stir until it's dissolved in water. The liquid form, however, should be kept in the fridge and can go directly into a recipe.

Is Kashk pasteurized?
Kashk Persian Style Whey - Pasteurized 100% Natural Use as a substitute for sour cream, add to Aash (Persian Noodle Soup). It pairs perfectly with your favorite chili, rice, soups, and stews.

- Kishk is a Lebanese ferment of yogurt and bulgur wheat. The two are mixed together into a dough and fermented for about 10 days. During its fermentation it can smell almost sweet, like coconut. But ultimately it develops the flavor of a strong, musky cheese. Kishk is dried after fermentation, then used to flavor and thicken soups and stews, and in other ways.

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