What is kishk and what is in it nutritionally?

What is kishk?

Kishk (also spelled kishik or keshk) is a traditional food in Lebanon, Syria and nearby countries, and similar dried fermented grain-and-milk foods exist across the Middle East and Western Asia. Bulgur or cracked wheat is mixed with yogurt or sour milk, left to ferment for days, dried (often in the sun) and ground into a coarse powder or small pieces. Drying lets it be stored, and it is often cooked in winter dishes.

What are the nutritional values of kishk?

We found no official database entry (such as USDA FoodData Central) for traditional kishk, so we do not give calories or vitamins per 100 g. A published laboratory analysis of eight commercial kishk products from Syria, Greece, Lebanon and Turkey found large differences between them: protein was highest in the two Lebanese samples (18.2% and 17.5%) and so was fat (15.1% and 9.6%). Numbers you see online for kishk are often unsourced.

What we can say from how it is made:

• Wheat-based, so a good share is carbohydrate and fiber.
• Protein and some fat from the milk or yogurt that goes in. The amount depends on the recipe.
• Contains gluten because it is made from wheat, and contains dairy.
• Salt is commonly added, so check the label if you watch sodium.

Packaged kishk should carry a nutrition label; use that rather than a general figure. Home-made kishk varies from batch to batch.

How is kishk used?

The powder is cooked with water or broth into a creamy porridge, often with caramelized onions, garlic, olive oil or minced meat. It is also served with eggs or as a soup base. It is often eaten in cold weather.

Is kishk safe and who should avoid it?

Avoid it if you have a wheat allergy, celiac disease or a dairy allergy. Because it is a fermented, dried product, buy from a trusted maker and follow the storage advice on the pack, usually dry and sealed. If you have a health condition or take medicine that affects diet, ask a doctor or dietitian.