Kishk is common in Iranian, Turkish, Balkan and Arabian cuisines.
Its popularity derives from a depth of umami flavour like in a mature cheese such as parmesan.
It takes about a week and a half.
In remote villages, you can see rooftops covered with white sheets, overlaid with Kishk.
1/2 cup bulgur
1 cup kefir
1/2 teaspoon salt
Kefir and bulgur are mixed well together and allowed to ferment at room temperature for nine days
1. Let sit overnight. In the morning, knead, the bulghur will absorb the liquid.
Choose a glass or ceramic container, place in a clean and warm spot and cover with muslin to allow the mixture to breathe.
2. Each morning the mixture is thoroughly kneaded with the hands. (to stop mould).
3. After 9 days, add salt, knead again, when fermentation is complete the kishk is spread on a clean cloth to dry.
In modern kitchens can dry in dehydrator and blitz in food processor.
Or mixture is rubbed to a very fine powder and put into airtight containers and stored in a dry place.
You may need to refrigerate in hot summer climates.
Kishk or Kashk or Trahana (Greek) is added to soups and stews, both to thicken and for the deep flavour
• In Iran, a popular spread or dip, kashk-e bademjan, is made by mixing cooked eggplant with caramelised onion, mint, kishk and then maybe garlic, tomato paste and walnuts.
• It is usually served with toasted Pita chips and assorted vegetables on the side.
Love and bacteria, Lynnie xo