Recipe of the Day
Kishk, besides being used as a main ingredient in bread pies, is, in the main, made into a dip or a nourishing soup. Makes about 4 pounds kishk.
- 2 quarts plain yogurt
- 3 pounds coarse burghul, rinsed, drained, then allowed to stand
- 1/2 hour
- 4 pounds solidified yogurt (labana) – after yogurt has been placed
- in a cloth bag and drained for 48 hours
- 1 tablespoon salt
Mix the 2 quarts of yogurt with the burghul and let stand covered for 6 hours. Add 2 pounds of the labana and the salt, then combine well and cover. Allow to ferment in a warm place for 9 days.
Every day add a little of the remaining 2 pounds of solidified yogurt and stir. (Make sure the solidified yogurt is divided evenly for the 9 days.)
Roll into small balls then spread on a white sheet in the sun to dry. (For fast drying, balls can be dried in an oven over very low heat, but the taste will not be the same.)
After drying to a consistency of half-wet, put through a grinder twice, then return to dry in the sun, spreading out thinly on a white sheet. Rub between the palms of the hands+ occasionally to break up the small balls then stir the kishk by hand. When the kishk is bone dry, divide into fine and coarse by rubbing through a sieve.
Note: Solidified yogurt or labana can be purchased in Middle Eastern markets. Also, kishk need not be refrigerated. However, it should be stored in a cool dry place.