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Lebanese Kishk Recipe

Use this Lebanese Kishk to give your soup or stew a Middle Eastern flair!

From "Wild Fermentation"

Total Hands-On Time: 30 min

Cook Time: 30 min

Lebanese Kishk
Photo by Fotolia/Fanfo

Wild Fermentation (Chelsea Green Publishing, 2003) by Sandor Ellix Katz explores the variety of dishes that can be made via fermentation. This excerpt comes from Chapter 7, "Dairy Ferments (and Vegan Alternatives)."

You can purchase this book from the store: Wild Fermentation

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. The flavor of kishk is unique and distinctive, and I love it. It is also found in Iranian and other Middle Eastern cuisines. In Greece, it is known as trahanas.

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