What are the ingredients used to make kishk?
Kishk is made from just a few ingredients: bulgur (cracked parboiled wheat), yogurt or milk, and salt. The mixture ferments for days, is dried and is usually ground into a powder. Recipes differ by region and by the milk used.
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In this article
What is kishk made of?
Traditional Lebanese kishk has two main ingredients: bulgur (cracked, parboiled wheat) and a dairy product, usually yogurt, sometimes milk. Home recipes also add salt. Nothing else is required.
Which milk and which wheat?
Villages use cow, goat or sheep milk, and the type of wheat changes the flavor, texture and color. There is no single correct version.
How is kishk made?
- Soak the bulgur in yogurt or milk. One home recipe uses 1 cup (200 g) of bulgur, 2 1/2 cups (625 ml) of yogurt and 2 teaspoons of salt.
- Let it ferment, kneading and folding it daily. That home recipe gives about 9 days; a Lebanese heritage group says the wheat is soaked for almost a week, with small amounts of dairy added every few days to control fermentation.
- Once fermentation is right, the soft dough is called green kishk (kishk akhdar); it can be shaped into small balls.
- For the dried form, the dough is spread out and dried in the sun (or a dehydrator or warm oven), then ground to a fine, off-white powder.
How do you use kishk?
- Soup: one home recipe uses about 2 tablespoons of kishk (or more) per cup of soup.
- With vegetables: the powder is mixed with cold water into a soft dough and combined with tomato, cucumber, onion, mint, garlic and olive oil.
- With walnuts: green kishk spread on a plate and topped with walnuts, onions, mint and tomatoes.
How do you store it?
The dried powder is kept in a tightly sealed jar; one recipe says it lasts a very long time if kept dry. Green kishk balls are traditionally preserved in olive oil for winter. Treat these as traditional practice, not a tested food-safety rule; if it smells off or shows mold, throw it away.
Is kishk the same as kashk?
No. Kishk is a Lebanese bulgur and yogurt product. Kashk, found in Iranian, Kurdish and Arab cooking, is a dairy product made from yogurt or whey and sold wet or dried. Check the spelling on the package.
Does kishk contain gluten or dairy?
Yes to both: it is made of wheat and dairy, so it is unsuitable for people avoiding gluten or milk.
People also ask
What is kishk made of?
Bulgur wheat, yogurt or milk, and salt, fermented for several days and then dried and ground.
What is the difference between kishk and kashk?
Kishk is a fermented bulgur and yogurt (or milk) product from Lebanon. Kashk is a dairy product made from yogurt or whey, used in Iranian, Kurdish and Arab cooking.
How long does kishk take to make?
Home recipes ferment the mixture for about 9 days, then dry it; a Lebanese village method describes almost a week of soaking before sun-drying.
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