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Production
Cracked Wheat (Burghul) fermented
with Milk and Yoghourt (Laban)
Kishk
is a powdery cereal of burghul (cracked wheat) fermented
with milk and laban (yoghurt). It is easily stored and is
valuable food at the winter time.
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 thick
powder and then stored in a dry place.
Recipe
To make kishk porridge,
melt one tablespoon of qawarma ( small peaces of cooked meat).
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.
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