Kishk

Kishk is a traditional Middle Eastern and North African food, commonly made from fermented wheat and yogurt. It’s a staple in many countries, especially in the Levant, Egypt, and parts of North Africa. Here’s a deeper dive into what kishk is and how it’s made:

Ingredients and Preparation

Kishk is typically made by combining cracked wheat (often bulgur or a coarser wheat variety) with yogurt, which is then fermented and dried. The process starts by mixing the wheat with yogurt, allowing the mixture to ferment for a few days at room temperature. After fermentation, the mixture is dried in the sun or in a controlled environment. Once dry, it can be ground into a powder, which can be stored for later use.

In some variations, the wheat and yogurt mixture is also mixed with salt, and it may be left to ferment for a longer period, which gives it a stronger flavor and more complex acidity.

Uses

Kishk can be used in a variety of ways:

• As a powder: It’s often added to soups, stews, and sauces for its tangy flavor. When used in this form, it acts as a thickener and flavor enhancer.
• As a paste: Some people form it into a paste or spread that is eaten with bread or used in various dishes.
• In cooking: It can be used as a filling in pies, baked dishes, or savory pastries.

Flavor Profile

Kishk has a slightly sour, tangy taste due to the fermentation process. The fermentation imparts a rich umami flavor, and the wheat gives it a hearty, grainy texture. It’s quite versatile and pairs well with meats, vegetables, or in vegetarian dishes.

Regional Variations

• Lebanon/Syria/Jordan: Kishk is often used as a base for a type of soup, where it’s cooked with meat and spices. This dish is commonly known as “Kishk soup.”
• Egypt: In Egypt, kishk is often made into a savory porridge-like dish called “keshk” and is sometimes served with a side of bread.

Kishk is an important part of traditional diets in many Middle Eastern and North African cultures, valued not only for its unique flavor but also for its nutritional benefits. The fermentation process enriches it with probiotics, and the wheat provides fiber and protein.