Cracked Wheat (Burghul)
fermented with Milk and Yoghourt
(Laban)
KISHK
Kishk is a powdery cereal of burghul (cracked wheat)
fermented with milk and laban (yoghurt). It is easily stored
and is valuable to the winter diet of isolated villagers or country
people. Kishk is prepared in the early Fall when the wheat
crop is harvested. Milk, laban and burghul are mixed
well together and allowed to ferment for nine days. Each morning the
mixture is thoroughly kneaded with the hands. When fermentation is
complete the kishk is spread on a clean cloth to dry. Finally
it is rubbed well between the hands until it is reduced to a powder
and then stored in a dry place.
To make kishk porridge, melt one tablespoon of qawwrama.
Add several garlic cloves and fry lightly. Add (preserved wheat) two
tablespoon kishk and saute for several minutes, stirring
constantly. Add one cup water and salt to taste. Boil and stir until
the desired porridge consistency is reached. Serve hot.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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